1) Be careful with recipes, many are incorrect. Just a few months ago, I picked up a recipe for meringue which called for 150g of egg whites to 125g of sugar and it made the most granulated meringue. I added a hundred grams of sugar and re-whisked it up.
2) Use caster sugar, not granulated: the smoother the sugar, the more likely that your meringue will be smooth.
3) Equal egg whites to equal sugar: give you a soft but not stable meringue.
4) Twice as much sugar to egg whites= a very stable meringue
200g Egg Whites (room temperature- NOT cold.)
140g icing sugar
Beat whites, add caster in 3 times. Incorporate icing sugar.
100 degrees C.