Marshmallowy Italian Meringue-Topped Cookies

Set a small saucepan of water onto a medium heat Combine egg white, sugar and water in a small, heatproof bowl.

Place the bowl over the saucepan of water and heat, whilst whisking continuously with an electric hand whisk.

Remove from the heat after about 10 minutes of whisking, or when forming sticky, stiff peaks. (Note: the mixture should no longer have an eggy taste._

Spread on your cookies, about a quarter inch thick,.

Use a blowtorch to gently toast the marshmallowy meringue, or alternatively place in a hot oven for a few minutes.

Top as desired and serve.