Cloud-like meringues offer simple path to French royalty

Light, crisp, cloud-like meringue cookies have long been associated with French royalty, a decadent treat that required skill and dedication to pull off. Perhaps once, but then the whisk attachment was invented.

For those with a stand mixer, they’re surprisingly easy — and adaptable to whatever extra bits of chocolate, nuts or other flavorings may be left over after a holiday baking marathon.

In this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, we offer three variations on the cookie (which incidentally was not French, but is credited to a Swiss chef named Gasparini in 1720, from a town called Meiringen.)

For a chocolate and salted peanut variation, you’ll need about 2 ounces of chopped chocolate, some orange zest and a handful of roasted nuts. Or try them with roasted cashews, unsweetened coconut flakes and lime zest. Or with pistachios,