Meringue Kisses (Regular, Cocoa, Nutty)

FROM THE JOY OF COOKING
(about 36 1 1/2inch)
3 Large egg whites
1/4tsp cream of tartar
1/8tsp salt
3/4cup sugar
3/4tsp vanilla
1/4tsp almond extract [optional]
Directions:
1. preheat oven to 225F
2. line 2 cookie sheets w/parchment paper (or leave ungreased)
3. beat eggs, cream of tartar & salt in a medium bowl on low speed until foamy.
4. increase the speed to high, & beat until the egg whites just begin to form soft peaks.
5. gradually add sugar, beating until well combined
6. reduce speed to low and add vanilla (& almond extract)
7. beat until the meringue is glossy & stands in very stiff peaks.
8. using a pastry bag fitted with a 1/2-inch open star tip, pipe the batter into 1 1/4inch kisses about 1inch apart on the cookie sheets. (or drop heaping teaspoonfuls of batter in peaked mounds)
9. bake for 45 min rotating the sheets & switching positions halfway through baking.
10. turn the heat off & let the cookies stand in the oven for 30 min, or until cool

Cocoa Version
*same as above, just add 3tbsp unsweetened cocoa powder along with sugar

Nutty Version
*same as above, just folding in 3/4cup finely chopped pecans/almonds/pistachis, or skinned hazulnuts into the batter