Meringues

Directions

1. 1
   Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment.
2. 2
   Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy.
3. 3
   Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest.
4. 4
   Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
5. 5
   For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag.
6. 6
   For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
7. 7
   Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets.
8. 8
   Sprinkle with sanding sugar, if desired.
9. 9
   Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours.
10. 10
    Top with or dip in melted chocolate and sprinkle with nonpareils.
11. 11
    Photograph by Steve Giralt