5    Egg whites
1 c  Extra fine sugar

Beat the egg whites in a large mixing bowl with electric mixer at high
speed for 5 minutes or until stiff, but not dry. Sprinkle 1/4 cup sugar
over the whites and beat for 3 minutes longer. Sprinkle the remaining sugar
1 tablespoon at a time, over the white mixture and fold in gently but
thoroughly using a rubber spatula. Drop by heaping table spoonfuls, 2
inches apart, onto oiled brown paper over cookie sheets. Bake in preheated
250-degree oven for 55 minutes. Take from oven and immediately remove from
paper onto cooling rack VARIATIONS: CHOCOLATE MERINGUES: Combine 1 1/2
tablespoons cocoa with the sugar and beat into egg whites as directed Bake
for 1 hour. CHOCOLATE CHIP MERINGUES: Fold in 1/2 cup chocolate chips into
Basic Meringue just before dropping onto prepared cookie sheets.