How to make the perfect meringue?

One important thing is that the whites be at room temperature, a clean surface, I rinse the bowl out and wipe it and the beater with a kitchen paper and bit of vinegar, for me I use the Swiss method, making a sugar syrup, a 50/50 water and sugar solution, boiled for 5-6 minutes, cooled and added to the white as they beat and this lightly cooks them, so you can fold into cakes, put on top of pies, use for cookies or mousses.