Makes about 24 / These ethereally crispy clouds are easy to make, very low in fat, and a pretty addition to a candy platter or gift tin. Prep tips: Heating the egg whites with the sugar dissolves the large crystals and results in a loftier meringue. If you have a pastry bag with a large round tip, it will come in handy for this recipe. If not, just use a spoon to shape the kisses.

2 large egg whites

1/2 cup natural cane sugar

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1/4 cup finely ground hazelnuts

Unsweetened cocoa powder, for dusting

1. Line a baking sheet with cooking parchment. Preheat oven to 275°.

2. Place egg whites and sugar in a bowl that can nest on top of a pot filled with a few inches of water. Bring water in pot to a simmer. Place bowl over water and whisk egg-white mixture until sugar is completely dissolved and mixture is very warm, 3 minutes. Remove bowl from hot water and add cream of tartar. Beat on high speed until very dense and shiny, about 5 minutes.

3. With a spatula, gently fold in vanilla extract and hazelnuts. Spoon mixture into 1-inch dollops (or use a pastry bag fitted with a 1/2-inch plain tip) onto prepared baking sheet. Bake until meringues are dry and firm to touch, and almost dry inside (break one open to test), 35–38 minutes. Let cool for 5 minutes on sheets, then transfer to racks to cool completely. Sift cocoa powder over meringues and store in an airtight container at room temperature for up to one week.

PER SERVING (2): 37 cal, 24% fat cal, 1g fat, 0g sat fat, 0mg chol, 1g protein, 6g carb, 0g fiber, 9mg sodium