Fast meringue technique I use the slow method of baking a meringue, as described here.

I'm aware that there is a fast method, but can't find it online. (Besides, I'd really prefer the human input garnered here!)

Currently, my knowledge would be to mix the meringue as with the slow method, spoon onto baking paper and put in a hot over (possibly 180c?) for 10 minutes.

I have tried that and ended up with the result shown here (though not in that particular instance.)

So, does anyone know what the fast meringue method is?
After some confusion in the comments, I think I have an answer for you. There are three main methods for making a meringue and two main methods of cooking them.

First we have a French meringue, which is what you've made before.

Second, we have Swiss meringue. Here the egg whites and sugar are gently heated over a water bath stirring constantly until the mixture reaches a temperature of 79 degrees Celsius. At this point you transfer the mixture to a mixing bowl and whisk until cooled.

Finally, an Italian meringue is made by whisking a hot simple syrup into the eggs whites.

The different methods of preparation have slightly different outcomes. A French meringue tends to be more fragile before cooking and the end result is lighter. A Swiss or Italian meringue has more volume and tends to be more stable before cooking and have a more marshmallowy/chewy end result.

All these meringue types can be cooked either slowly in the oven as you describe, or toasted. The slow oven cook will produce a meringue that's hard on the outside and either fluffy or chewy on the inside. This is used to make for example Pavlovas or meringue cookies.

For a pie topping, you instead simply pile the meringue on top of the pie and torch it with a blowtorch or (place it in the oven on 'grill') until the top is your desired level of toasted. This takes at most a few minutes. Toasting can be done with any merigue, although Swiss and Italian are preferred, since the egg white has been heated to safe temperatures already. If you toast a French meringue, you are serving mostly raw egg white and need to take appropriate precautions to avoid salmonella.