Here is a batch that I made last Christmas. For softer peaks, more "button-like" meringues, beat only about 6-8 minutes. And if you like a striped meringue, paint the inside of your pastry bag with food color paste.
My husband & son really enjoy lemon meringues and I found that if I added about half a box of powdered lemon gelatin, it made for delicious lemon meringues. (The addition of the gelatin also makes stiff peaks quickly). The lemon meringues look great with sanding sugar or nonpareils sprinkled on the top.
Here is a link to the recipe:
I never ate many meringues when I was in France at the Universite de Grenoble, but I did eat my fair share of pain au chocolat...mmm....
Soon I will be making peppermint marshmallows!! Great for cocoa on a snowy Chicago day. Here is our cocoa from last winter.