Mom's meringue cookies

These were a Christmas tradition growing up -- airy shells of sugar filled with chocolate. They're delicate, crispy-crumbly, mostly dry but just a bit chewy in the middle. The recipe comes from my mother and her mother, and who knows before that. Prep is pretty simple and the ingredients are few, which may explain why Mom made hundreds of these for teacher gifts, family gatherings, and holiday parties.

In the bowl of a stand mixer, whip to until very foamy, but not yet beginning to peak (about 1 minute)

1. 2 egg whites

Any fat at all (greasy bowl, trace of yolk, etc) will keep the whites from reaching the appropriate volume.  Slowly add sugar, and whip at high speed until soft-to-medium peaks (this may take several minutes)

1. 2/3 c sugar (4 5/8 oz)

At medium speed, whip just until incorporated

1. 1 t vanilla extract
2. 1 t cream of tartar (can be omitted in a pinch)

With a rubber spatula, fold in

1. 1 c chocolate chips (6 oz)
2. 1/2 c pecans, chopped to the size of the chips (optional; I leave these out)

Portion out by level tablespoons into 3 dozen cookies on two well-buttered cookie sheets. (Parchment paper or a Silpat is even better.) The cookies don't spread, but will approximately double in volume when baked, so leave about 1.5" between. Place sheets in a preheated 350 F oven and immediately turn off the heat. Leave cookies in the closed oven overnight or at least 8 hours. They will be dry and crisp, but not browned.

My mother-in-law says that her mother made these with chopped berries, so I may try that next!