Basic Mexican Rice

Beat the egg whites in a large mixing bowl with electric mixer at high speed for 5 minutes or until stiff, but not dry. Sprinkle 1/4 cup sugar over the whites and beat for 3 minutes longer. Sprinkle the remaining sugar 1 tablespoon at a time, over the white mixture and fold in gently but thoroughly using a rubber spatula. Drop by heaping table spoonfuls, 2 inches apart, onto oiled brown paper over cookie sheets. Bake in preheated 250-degree oven for 55 minutes. Take from oven and immediately remove from paper onto cooling rack VARIATIONS: CHOCOLATE MERINGUES: Combine 1 1/2 tablespoons cocoa with the sugar and beat into egg whites as directed Bake for 1 hour. CHOCOLATE CHIP MERINGUES: Fold in 1/2 cup chocolate chips into Basic Meringue just before dropping onto prepared cookie sheets.