Candy Bar Meringues

These meringue kisses keep well in an airtight container. When cold, the candies returns to their previous caramel chewiness. But they're incredible when hot, and they stay hot for a long time after leaving the oven thanks to the insulating meringue. So stick them in the oven just before dinner. Preheat oven to 250 degrees. Beat egg whites, salt and lemon juice with electric mixer at medium speed until peaks form. Increase speed to high. Gradually add sugar, scraping sides of bowl as needed. Beat until thick and glossy. Stir in vanilla. Line two baking sheets with parchment paper and make sure neither oven rack is in the lowest position. Coat candies one by one in meringue, letting it peak attractively on top. Space the meringues on the two baking sheets like cookies. Bake 18 minutes, then rotate the sheets front to back and top to bottom. Bake 18 minutes more. Turn off heat and leave meringues in unopened oven 30 minutes longer. Serve warm or store in an airtight container. Per serving: 105 calories, (percent of calories from fat, 25), 1 gram protein, 20 grams carbohydrates, less than 1 gram fiber, 3 grams fat, 2 milligrams cholesterol, 62 milligrams sodium.