You'll need a candy thermometer for this recipe, and it's a bit more of a challenge that the other two types of meringues, Swiss and French, since timing is of the essence, but with practice, it'll get easier. Be careful when pouring melted sugar!
Place the egg whites in the bowl of an electric mixer. Combine the sugar and water in a small saucepan and cook to the soft ball stage, 240 degrees. Begin whipping the egg whites on medium-high speed once the sugar reaches 235 degrees.
Remove the sugar from the heat, reduce the mixer speed, and slowly pour the cooked sugar into the egg whites. Increase the mixer speed and continue to whip until the mixer bowl is cool to the touch.