Your meringue recipe.
4 egg whites
200 grams sugar (a little under 1 cup)
Whip the egg whites and salt in an electric stand mixer (or by hand) until foamy. Start adding the (very scientific amount of) sugar, slowly, until the egg whites become stiff and glossy. Test: you should be able to lift the bowl upside-down OVER your head without wearing any of the meringue as a wet hat.
Mound four blossoming alpine peaks of meringue onto a baking sheet (or two). Bake at 275 degrees F for one hour.
For Eton mess, top with whipped cream and fresh, seasonal berries.