Meringue Nests

1. Preheat oven to 300°F (150°C).  Line 2 large baking sheets with parchment paper.

2. In a small bowl, whisk together sugar and cornstarch; set aside.

3. In a large bowl beat egg whites with an electric mixer, until foamy. Beat in vinegar on medium speed until soft peaks form (about 2 minutes). On high speed, beat in sugar mixture, 1 tbsp (15 mL) at a time, until stiff glossy peaks form (about 2 to 3 minutes).

4. Drop by tablespoonfuls (15 mL), about 1-inch (2.5 cm) apart, onto prepared baking sheets. If adding garnish, use the back of a spoon to hollow out “nests”. Bake for 30 minutes or until cookies are dry to touch, rotating pans halfway through. Remove cookies from sheets and place on cooling racks. Sprinkle with cocoa powder, if desired. Cool completely. Store in airtight containers.

Variation: To make Mocha Meringues, add 1 tsp (5 mL) instant espresso coffee powder to the cocoa powder before folding in.

Kid’s Favourite: Sprinkle with coloured sprinkles or chocolate candy before baking.

Tip: To upgrade your meringue into a simple but elegant dessert, instead of whipped cream, use your favourite filling – such as custard, lemon or chocolate. Or better yet, why not try the White Chocolate and Orange Pudding you made from leftover egg yolks!