ACTIVE: 25 min l TOTAL: 3 hr 25 min l MAKES: about 20
3 large egg whites, at room temperaturePinch of salt¼ teaspoon cream of tartar¾ cup superfine sugarAssorted food coloring (optional)½ to ⅔ cup mini chocolate chips (optional)Assorted sanding sugar, melted chocolate and/or nonpareils, for decorating
1. Preheat the oven to 250˚. Line 2 baking sheets with parchment paper. Combine the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium-high; beat in the sugar, 1 tablespoon at a time. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
2. 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. For chocolate chip versions, gently fold the mini chocolate chips into the meringue.
3. Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.
STEVE GIRALT.