Whenever I make ice cream from scratch, we usually have lots of leftover egg whites to use up. Meringues (or as my nephew calls them, “little pavlovas”) are little cookies made with basically just egg whites and sugar, with a little vinegar and salt added to help the mixture hold its structure when whipped. In this recipe we’ve folded in some crushed peppermint sticks, leftover from Christmas. Mini chocolate chips can be added as well. What I love about making these meringues is that you just put them in the hot oven, turn off the heat, and walk away for a few hours. Come back to sweet little meringue cookies, light and airy that practically melt in your mouth.

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