I am looking for a recipe for an impossibly dry/crisp baked meringue. The baked meringue medallions, once cooled, are almost like oak log ash, and the medallions cannot be picked up by their edges, that's how delicate they are. If you touch the dry meringue with your finger, it dents. I'm talking about a white, dry crisp meringue cookie that is dry/crisp all the way through, and barely holds its form/shape when you pick it up, and melts on the tongue.
Does anyone know what I'm talking about? Am I crazy?