• Preheat your oven to 300°F and line an extra-large cookie sheet with parchment paper.
• For the meringue, in a medium-sized bowl, combine the egg whites, nutmeg, vanilla extract, and cream of tartar.
• Use a mixer on medium speed until soft peaks form (tips curl).
• Gradually add the sugar, one tablespoon at a time, while beating on high until stiff peaks form (tips stand straight).
• Transfer the meringue to a decorating bag fitted with a small star tip.
• Pipe the meringue into 1 1/2-inch stars or kisses, placing them 1 inch apart onto the prepared cookie sheet.
• Alternatively, you can use a spoon to drop meringue onto the prepared cookie sheet.
• Bake for 15 minutes.
• After baking, turn off the oven.
• Let the meringues stand in the oven with the door closed for 1 hour or until they become dry and crisp.
• Then, remove them and allow them to cool on wire racks.
• If desired, you can dip the bottoms in the optional White Chocolate Dip.
• Let the meringues stand until the dip sets.
• This recipe makes approximately 40 servings, with one cookie per serving.

WHITE CHOCOLATE DIP:

• In a small saucepan, combine 4 oz.
• of white baking chocolate (coarsely chopped), 1 tsp.
• of shortening, and 1/4 tsp.
• freshly grated nutmeg or 1/8 tsp.
• ground nutmeg.
• Cook and stir over low heat just until the chocolate is melted.