• Preheat fan-forced oven to 120°C/250°F and line 2 trays with baking paper
• In the bowl of a stand mixer, whisk the egg whites and cream of tartar on medium-high until stiff
• Gradually add the caster sugar, 1 tablespoon at a time. Whisk each spoonful for 30 seconds (set a timer!)
• Once all of the sugar has been added, continue to whisk until mixture is thick and glossy -about another 6-7 minutes
• Using an ice cream scoop, mound 2 scoops of mixture onto tray and press down slightly to make a divot in the centre of each. Place 5 giant cookies per tray
• Dollop a teaspoon of your chosen filling onto each mound, then swirl through with a toothpick or skewer.

Nutella Meringue Cookie Variation

• If making Nutella meringues, sprinkle the chopped toasted hazelnuts and swirl through with the Nutella

Biscoff Variation

• For Biscoff Meringues, dollop either Biscoff topping or spread, then sprinkle with Biscoff biscuit crumbs and swirl through

Chocolate Variation

• Melt the chocolate in a microwave and allow to cool a little, before swirling through the meringue.

Salted Caramel Variation

• Dollop salted caramel into the centre of the meringue, then swirl through. Be careful not to swirl caramel to the outside of the meringue, as it melts easily and will ooze out of the meringue.

Baking the Meringue Cookies

• Place the trays into the oven and bake for 1 hour. After 1 hour, turn the oven off and allow the meringues to cool in the oven
• Serve when cool, or place in an airtight container for up to 3 days