2    Egg whites; room temperature
1/8 ts Cream of tartar
1/2 c  Sugar
1 ts Vanilla
1/2 ts Ginger
1/2 ts Cinnamon
2    Gingersnap cookies; crushed

Preheat oven to 250 F. Grease cookie sheets. Beat egg whites in mixer bowl
at medium speed until frothy. Add cream of tartar, beat until soft peaks
form. Add sugar, 2 tablesspoons at a time, beating 30 seconds after each
addition. At high speed, beat until stiff, 1 minutes more. Beat in vanilla,
ginger and cinnamon. GENTLY fold in cookie crumbs. Drop by teaspoonsful
onto prepared cookie sheet. Bake 45 minutes until dry to the touch. Turn
off oven, let meringues cool in oven, 2 hours.