Nutmeg Meringues

I've always wanted to try making meringues and the nutmeg intrigued me. They turned out really lovely and delicious and there are so many ways to vary them. Also, they're really low in fat (true, they're basically little sugar balls, but at least the fat isn't there).

• 2 egg whites
• 1/2 tsp vanilla
• 1/2 tsp freshly grated nutmeg or 1/4 tsp ground nutmeg (or cinnamon, or ginger, or clove...)
• 1/4 tsp cream of tartar
• 2/3 cup sugar
• cinnamon

Preheat oven to 300. Line a large cookie sheet w/ parchment paper. Set aside.

In a medium bowl, combine egg whites, vanilla, nutmeg & cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tbsp at a time, beating on high speed until stiff peaks form (tips stand straight up).

Transfer meringue to a pastry bag (or a ziplock with a small corner of the bag cut off and fit it with a pastry tip if you have one (but you don't need it). To make each cookie, pipe meringue into 1 1/2 inch shapes 1 inch apart on prepared cookie sheet (or use a spoon to drop meringue onto parchment).

Bake in the preheated oven for 15 minutes. Turn off oven. Let meringues dry in the oven with the door closed for about 1 hour, until they are dry and crisp. Transfer to wire racks. Let cool.

Sprinkle with cinnamon.