Making meringue is very simple; as long as all the steps are followed to the letter. Any detail can make the meringue not achieve the proper consistency. Follow this secret step by step and get the best meringue.
Start by separating the eggs (when they are cold). Take into account that if any fragment of yolk falls in the whites, it will spoil them; so I suggest separating the eggs in an individual glass refractory first and then adding them to the glass or metal refractory where you are going to beat.
Allow the egg whites to be heated to room temperature, at least 30 minutes.
Beat the whites with an electric mixer at medium high speed until soft peaks or hard peaks form, depending on your recipe. Make sure that both your blender and the container you use are completely clean, as the grease could ruin the meringue.
Once the whites are ready, add the sugar; little by little, and incorporated with the blender. The rule is: 1/4 of refined sugar for each egg white. Beat the whites until the sugar is dissolved.
The meringue will be ready when you can take it with a spoon, flip it over and do not fall.
Bake the meringue at a temperature of 150 degrees centigrade, 20-30 minutes.