When you go to Europe, virtually every bakery has at least ten types of dried meringues. American bakeries don't have them, and I don't know why. Crispy, chewy, crunchy meringues are satisfying on their own and can also be used in countless ways: You can sandwich jams or icings between them, top them with whipped cream and fruit, or crumble them over finished desserts to add great texture. This is a simple French meringue with confectioners' sugar folded in to fortify …
https://www.epicurious.com/recipes/food/views/crunchy-meringue-cookies-51254020
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