One day when I was enthusiastic about making meringue cookies, I suddenly felt bored with meringue that I put up too much. I felt that I didn't want to do it, so I put it in a mini muffin mold and baked it. I baked it at a low temperature for more than an hour, and I didn't want to wait with the oven door sprained, so I just baked it at a high temperature. The new meringue cookie thus made has a different flavor of texture from the traditional kisses and cherry blossom meringue cookies. You don't need a squeezer and you don't need a pigment. There's not much need to shake about whether the meringue will turn off. Of course, there is no fear of losing self-esteem due to the lack of a pretty shape. So since then, I often make meringue cookies that are crispy on the outside and chewy on the inside, and spread the savory taste of nuts and the sweetness of dried fruits all over my mouth.