Meringue Cookies (“Forgotten Kisses”)

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• 2 large egg whites, at room temperature
• ½ teaspoon cream of tartar
• 2/3 cup superfine granulated sugar
• 1 teaspoon vanilla extract
• 1 cup mini semisweet chocolate chips
• 1 cup finely chopped walnuts ( I use pecans)

Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.

In a bowl of and electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry (careful not to over beat) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very skinny and light. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of on teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1 inch of space between cookies. Place the baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight or until cookies are crisp and dry.

• Makes 4 dozen
• Eeril Lugasse, 2003