Its important to have no fat in the egg whites, or clinging to your whip or bowl. So when your breaking your eggs use a quarantine bowl. So you break your whites into it, and if they stay seperate, pour the whites into another bowl. that way if the yolk breaks you won't contaminate the entire batch. even just a little yolk or fat in the whites will make a very unstable meringue. here's a recipe below if it helps,
Italian Meringue
sugar 1 lb
water 4 oz
egg whites 8 oz
salt pinch
vanilla extract 1 tsp
combine 12 oz of the sugar with the water in heavy bottom sauce pan and bring to a boil over medium high heat, stirring to disolve sugar. continue cooking without stirring until the mixture reaches soft ball stage (240F)
meanwhile place the egg whites, salt and vanilla in the bowl of a electric mixer fitted with a wire whip
when the sugar syrup has reached approximately 230 F whip the whites on medium speed until frothy, gradually add the remaining 4 oz sugar and beat the meringue to medium peaks
when the sugar syrup reaches 240F add it to the meringue in a slow steady stream while whipping on medium speed. whip on high speed to stiff peaks. continue to beat on medium speed until cool.