Meringues

Whisk the egg whites, sugar and vanilla in a metal bowl (preferably copper). Place over a pan of gently simmering water. Whisk contactly until the mixture is hot and the sugar is melted, about 4 minutes. Remove bowl from the pan and beat witha mixer until the meringue is completely cool, white and fluffy, about 10 minutes. To cover a pie: Preheat the oven to 375F. Spread the meringue over the top of the pie, leaving it sworkled. Bake until the tips of the meringue are browned, about 10 minutes. To make cookies: Preheat the oven to 200F. Gently fold in 1 cup ground pecans. Line 2 baking sheets with parchment paper. Fill a pastry bag fitted with a plain 1/2 inch tip with the meringue. Pipe meringue onto parchment in 1 1/2 inch mounds. Bake until dry and crisp, 1 to 2 hours.