By Mary Claire Ekstrom
(Makes 6 dozen sliver-dollar sized cookies)
½ cup almond slices
¼ cup dark chocolate chips
5 egg whites
½ tsp. cream of tartar
1 cup granulated sugar
Preheat oven to 250 degrees.
Grease parchment paper and baking sheet (so the parchment paper sticks)
Process almonds and chocolate for 1 minute or until they reduce to cornmeal.
In an electric mixer, whisk together egg whites and cream of tartar on medium speed until stiff peaks appear. Then, while whisking on medium high speed, slowly pour in the sugar. Let whisk until stiff, glossy peaks form, and bubbles pop near the surface.
With a spatula, fold in the chocolate-almond mixture in 2 batches.
With a teaspoon, drop the meringue mix onto the parchment paper, separating the cookies by ½”.
Bake for 45 minutes, then turn off the oven. Let cookies sit in oven for another hour.
Then they are ready to eat!
To store meringue cookies, put them in an airtight container within at least 2 hours after they’ve cooled. Eat in the next two weeks.