I would just google any old recipe. That is how I started, then started adjusting the proportions to my liking – personally that is more meringue, less butter, some pudding, curd or creme anglaise added for flavour etc. just DON’T let the sugar get over 248F!!! If you do, remake the sugar it cannot be rescued. It will (no question) ruin the egg to a grainy mess!
Good luck! Once mastered it is actually much easier and less directly time consuming.
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