(Directions for making kisses and larger meringues, baked alone, are given on page 499.)

Creole Kisses - Fold 1 cup finely crushed nut brittle into meringue mixture; shape in small mounds.

Meringue Glaces - Shape mixture in large mounds. When baked, scoop out centers with spoon and place in oven to dry. Just before serving, fill shells with ice cream, crushed fruit or cream filling; serve with a dessert sauce (page 579) as desired.

Nut Glaces or Shells - Fold 1 cup finely chopped nut meats into mixture before shaping into large mounds. Use English walnuts, pecans, hickory nuts, toasted blanched almonds, pistachio nuts or cashews.

Date and Walnut Meringues - Fold 1 cup each chopped dates and broken walnut meats into meringue mixture. With teaspoon shape in small mounds.

Meringue Nests with Peaches - Prepare 1 1/2 times the recipe. Cover bottoms of medium-sized muffin pans with un-glazed paper; do not grease. Pack with meringue, cutting with knife to remove air pockets. Bake for 1 to 1 1/4 hours. Remove while warm and scoop out soft center from underside; then cool. Just before serving, fill with fresh peaches, sweetened with powdered sugar, and top with a hood of whipped cream. Substitute other fruits for peaches as desired. Yield: 10 meringues.