Notice that the recipe is given as a ratio. That's so you can scale it easily. Just remember 1:2 whites to sugar. So, for 3 oz. egg white, you'll need 6 oz. sugar. For 1 oz. egg whites, you'll need 2 oz. sugar.
2parts superfine sugar(whir sugar around in the food processor for a few minutes, or, if you must, buy superfine if you can find it)
a drop or 2 of lemon juice(the addition of a bit of acid aids in whipping)
pinchof salt
Instructions
In the bowl of a stand mixer, or with a balloon whisk, if you’re feeling saucy, whip the whites along with the pinch of salt and a couple of drops of lemon juice on medium speed until foamy.
Slowly add in the sugar, a bit at a time, whipping on high speed until your meringue is thick and glossy and holds medium to stiff peaks.
That is all there is to it. How you bake it is up to you.
Notes
Use for topping pies—just run the pie, liberally swirled with your meringue, under the broiler for a couple of minutes to brown it. Use it for oeufs a la niege. Use it to make those keen meringue mushrooms, or mice, maybe…To make the mushrooms or mice, instead of putting the piped figures under the broiler, you want to put them in the oven for at least a couple of hours on the lowest heat setting. You want to dry them out without browning them at all. Test by digging into the bottom of one of your figures with a small sharp knife. Let them go in the oven until they are crisp and dried all the way through. If you have a gas oven, just let them dry out overnight with only the heat from the pilot light.