Variations On A Meringue Cookie

1. 1

   Beat your room temperature egg whites preferably in a copper bowl until foamy. Add cream of tartar if you are nervous about your meringue not getting stiff.

2. 2

   Gradually add the sugar, a tablespoon at a time. When the mix begins to turn smooth, add the vanilla. Continue beating until the meringue is very shiny and holds peaks.

3. 3

   Fold in the nuts. Gently stir in your additions. Refrigerate for one hour to firm up the batter. If you don't do this your cookies will be runny, flatter and larger, like my first batch in the photo.....which will still taste delicious.

4. 4

   Preheat your oven to 350 degrees just before the hour is up. Drop the meringue batter by the spoonful to cookie sheets lined with parchment.

5. 5

   Put the cookies on the sheets in the oven. Turn off the oven as soon as you do this. Leave undisturbed for 6-16 hours.

6. 6

   For black and white cookies after they are dry and cool, sift powdered sugar on top on half the batch and cocoa on the other half.

7. 7

   For an elaborate pavlova variation, especially good if you had any cookies break, and you want to conceal your misfortune, spoon whipped cream on top of a plated cookie. Top with fresh blueberries. Garnish with a sprig of lavender or mint. Let sit for 10 minutes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.