This one is from a friend, Bev, and she says feel free to add anything else that you want to change it up a bit.
4 egg whites
1 cup superfine sugar
1 tsp. g-free cornstarch
1 1/2 ounces dark chocolate, grated (optional) of chocolate chips
chopped pecans to taste (opt)
a few drops mint flavoring to taste (opt)
Line 2 cookie sheets with baking parchment. Beat egg whites until they stand in soft peaks, then gradually beat in half the superfine sugar. Continue beating until the mixture is very stiff and glossy. Fold in the remaining sugar, cornstarch and grated chocolate (or chocolate chips), pecans, mint flavoring, or anything else that sounds good with a metal spoon or spatula. Drop on parchment with the spoon and bake in preheated over at 275 degrees for about 1 hour, changing the position of the cookies sheets halfway through the cooking. Without opening the oven door, turn off the oven and leave the meringues to cool in the oven. You can leave them overnight, too. If you like them better a bit chewy, take them out instead of leaving them overnight.