You can feel free to add a small amount of cocoa or chocolate chips to the mix for chocolate meringues, or flaked coconut (both measured to your preference) for a change of pace.

Alternatively, if you don’t mind the extra mess, cut a larger hole in the bag and pipe a much bigger “cookie” onto the tray. Using the bottom of a glass, press into the center of the meringue and then baked. Once done, you’ll have a beautiful and edible base for a complete dessert – scooping sorbet or mousse into the center makes for an amazing presentation!