I picked up the White Lily Flour Cook Book by J. Allen Smith & Co. of Knoxville, Tennessee (1932) while at a vintage market recently. Unusually, it included a recipe that used no flour at all! The amounts of sugar to egg white make the mix almost nougat-y and yet they are also like a firm dacquoise, or nutty meringue.

The instructions said drop by teaspoon, but I think they could stand a little light shaping to be less dollops-of-concrete-like after baking. The original recipe also said to bake on an ‘oiled baking sheet,’ but I found this was not necessary if using a silicone baking mat.