These ghostly white meringue cookies are deliciously crunchy and super easy to make. Simply make the meringue mixture, place it in the oven, turn the oven off and forget them until the next morning. It's as simple as that. Best of all you can mix up the flavour and texture by adding different kinds or chocolate and nuts. My personal favourite is almonds with maltesers and m&m's, but choc chips, hazelnuts, or even lollies (candy) would work just as well, so get creative.
Preparation Time: 5 minutes
Cooking Time: at least 3 hours (best made overnight)
Makes: 20 cookies
Beat egg whites and salt in a medium bowl until frothy.
Gradually add sugar and beat until glossy stiff peaks form.
Fold in vanilla, chocolate and nuts.
Spoon teaspoons of meringue onto lined baking trays.
Place trays in the oven then turn the oven off. Leave trays in unpowered oven overnight with the door closed (or for at least 3 hours until oven is totally cold). Do not open the oven door again until the next morning.
In the morning open the oven and take out meringues. They should be hard and slightly cracked on top, exposing the chocolate and nuts inside.