Time to whip out your whisk, whip up some egg whites, and make bite-sized meringues that are the perfect party food.

They’re sweet, crunchy, and creamy all at once. This recipe, from two-time James Beard “Outstanding Pastry Chef” nominee Michelle Gayer of Chicago’s Salty Tart is also gluten-free and can easily be made sans nuts.

RECIPE: Chocolate and Hazelnut Meringues

Think of them as cookies-and-cream-flavored air. That’s the spirit.