This recipe is dedicated to my sweet friend Edie Varn – she loves meringue. I used to attempt to bring them back from Europe in my suitcase. They, of course, would disintegrate. But I found this recipe that is easy and delicious. Go for it!

MERINGUE DROPS

2    egg whites
1/3    cup cream of tartar
1/2    tsp. vanilla
1/3    tsp. salt
1½    cups powdered sugar
1    cup finely chopped nuts

Preheat oven to 275º. Line baking sheets with parchment paper.
 Beat egg whites until frothy. Add cream of tartar and salt. Continue beating until stiff and egg whites form peaks. Gradually add sugar and continue beating. Add vanilla and nuts. Drop by teaspoon (1/2 teaspoon) onto baking sheet. Bake at 275º for 20 minutes. Don’t brown. Meringues should be an off-white color. Makes about 50.