Meringue cookies

4 large egg whites
pinch of salt
1 cup sugar

Whip the whites (at room temp for more volume) and salt with a mixer. Start on highest speed and beat for about 3 min till increased in volume and form medium soft peaks, With mixer running, add sugar gradually. Continue to beat at high speed till stiff peaks form. The whites will be firm and shiny. You may pipe from a pastry bag or drop by teaspoonfull onto parchment paper or ‘paper bags on a cookie sheet.

You may add chocolate chips (I like the mini chips added) or lemon or orange rind–or sprinkle with colored sprinkles.

OVEN AT 200 DEGREES F
Bake 45 to 60 min until dry and crisp but with no color. When cookies are cool lift off paper and store in airtight container.

You may also dip in melted chocolate if desired.