Recipe source: none, really. Use approx 1/3c sugar (I think it's about 80 grams metric) per egg white. You can add a small amount of vanilla if you like. And if you worry about them being stable, you can add a pinch of cream of tartar, but it's not essential. Whip egg whites to soft peaks, gradually add the sugar until stiff peaks form, then dollop on a baking parchment lined baking tray and bake in a moderate oven (about 160C for my fan oven) for about 30 minutes, then turn the oven off and leave the meringues for at least an hour in the oven, with the door closed.
Variation: you can add a handful of chocolate chips or chunks to the meringues after beating but before the dolloping stage.
This is an excellent way to use extra egg-whites, for instance if you have made a carbonara in the recent past, which uses 4 egg yolks...
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