If you have experienced one of Pendle Hill’s special dessert receptions, such as an end-of-term Festival Week art show in the studio, you may have tasted these melt-in-the-mouth meringues.

• 2 egg whites
• pinch of cream of tarter
• pinch of salt
• ⅔ cup sugar (superfine if you have it)
• cocoa powder, chocolate chips, walnuts, m & m’s

Preheat oven to 350°.

Separate the eggs while they are still cold, then let them get a tad warmer. Beat the egg whites to a froth; add the pinches of cream of tarter and salt. Then beat some more, till the egg whites are beginning to get a little stiff. Slowly, still beating, add the sugar. When the egg whites are stiff, gently fold in some cocoa powder, chocolate chips, nuts, whatever you want (or leave them plain).

Cover a cookie sheet with aluminum foil, then drop the egg white mixture onto the sheet, leaving some space between each one. Put them into the oven, close the door, and count to 100. Then turn the oven off.

DO NOT OPEN THE OVEN DOOR FOR AT LEAST FIVE HOURS. Then take the meringues out and they will be done.