Cloud Cookies: Meringues Two Ways

1. Forgotten Cookies

[My version of a traditional southern recipe. Usually left in the oven overnight, these cookies are more maternally known as "Forgotten Kisses" or more devoutly known as "Resurrection Cookies"]

Beat egg whites, add just enough sugar till "batter" doesn't taste eggy. When stiff peaks form, gently fold in bittersweet chocolate chips (Dark chocolate is essential here; the contrast between the light meringue and the intense chocolate is what makes them surprising and so easy to eat.) Dollop into kiss-capped disks on a parchment paper lined cookie sheet. Place in a 350 degree pre-heated oven, and turn the oven off. "Forget" about them till they're cool.
Serve with dulce de leche or coffee ice-cream.

photo: fuji mama

2. Walnut Meringues

Beat two egg whites with half a cup of sugar and a teaspoon and a half of vanilla. When stiff, gently fold in one cup of ground toasted walnuts (processed till powdery but not wet.) Dollop into kisses on to a parchment-lined cookie sheet, and place in a preheated 200 degree oven. Cook for about an hour and 15 minutes. (Till very lightly toasted beige-on-white.)
Very nice served with sliced strawberries macerated in red wine, a sprinkling of sugar and a touch of black pepper. This is a subtle way to end a rich meal, but if subtlety will go unnoticed or if the meal was light, add heaps of lightly sweetened whipped cream on top of the uber-red berries, to be scooped up and eaten with the meringues. (a walnut macaron deconstruction, messy and less precious, slightly bittersweet)