it. In a large, grease-free bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the brown sugar, sifting it in through your fingertips to be sure it is free of lumps. Beat in the vanilla or almond extract and continue to beat until the meringue form soft peaks. Use a rubber spatula to fold in the granola, about half cup at a time. When the batter is evenly blended, drop it by rounded tablespoonfuls onto the prepared cookie sheet. Bake the cookies at 180ºC or about 20 minutes, until they are brown. Press a maraschino cherry into the center of each if you wish to garnish them, and remove the cookies from the cookie sheet with a spatula while they are still warm. ----