Variations on a meringue cookie
Cookies
Having just looked at Emeril's recipe for forgotten kisses, I embarked on a rustic variation. But I was curious about his technique of starting with a 350 degree oven, turning the oven off, and then leaving the cookies in the oven overnight. I do not like to use cream or tartar or caster sugar when making meringue, but they can help make a more foolproof meringue. However, if you work with egg whites at room temperature and a copper bowl, you can take more liberties making meringue. My photos show the batter in process, my black and white finished cookies, and a series of my pavlova variation with fresh blueberries. When I was starting this recipe out, I had in mind fresh ginger and chestnuts (which I just found roasted, whole and peeled). With the theme of corn this week, of course I added grilled corn, which works to add an earthy flavor. For the ground nuts I suggest hazelnuts, almonds, or even pine nuts (for those with nut allergies). You can play with many more variations to the additions. I did put fresh blueberries in the batter, but do not recommend that version- though it did inspire my pavlova variation.
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