Swirled meringue cookies

Beat the egg whites on low with the whisk attachment to break them up. Add a pinch of salt and raise to medium high; beat until foamy and opaque.

Slowly sprinkle in the granulated sugar and beat to stiff, glossy peaks.

Turn off the mixer, add the powdered sugar, beat on low to incorporate, then on high to very stiff peaks.

Fold a few times with a large flexible spatula. Add a splash of vanilla and white distilled vinegar and beat in on high.

Fold strained, cooled raspberry jam into some of the meringue in a medium bowl until streak-free, then fold in more meringue until streaky.

Dollop onto a baking sheet and bake at 200F until the outside is dry and crispy; the first batch baked about 45 minutes. Cool completely on the sheet.