MERINGUES

Whatever I've been doing in the kitchen lately left me with several jars of egg whites in my fridge.  I could  1) freeze them for later  2) make an angel food cake  3) whip up some meringues.  Number 3 it was!  This isn't something I do often.  In fact, it's very rare.  They are over-the-top sugary sweet.  But having a cake stand piled high with a stack of meringues in my kitchen makes me feel a little bit like I'm in a French Patisserie... just what I needed that day.

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                          MERINGUES
             adapted from Paris Boulangerie Pâtisserie by Linda Dannenberg

• 1 cup egg whites
• 1 cup granulated sugar
• 2 cups confectioners' sugar
• 1/2 cup sliced blanched almonds
• 1/2 cup mini chocolate chips, optional

• Preheat the oven to 200˚F.  Line 2 baking sheets with lightly buttered parchment paper, buttered side up.  Beat the egg whites with an electric mixer at medium speed until they begin to form soft peaks.  Gradually add the granulated sugar, beating until the whites are stiff but not dry.  Sift the confectioners' sugar onto a sheet of wax paper.  Slowly add it to the meringue in a thin stream, gently folding it in with a rubber spatula. Fold in chocolate chips if using. 
  With a large spoon, form the meringue into balls on the 2 baking sheets.  I will get a total of about 15 - 18 meringues.  Sprinkle with the sliced almonds.
  Bake for 2 hours.  Watch carefully as they bake; they should turn a pale beige and be crisp on the outside but slightly soft within.  If the meringues color too quickly, lower the oven heat slightly.  Cool on wire racks.  NOTE:  After baking the meringues for 2 hours, I will turn off the oven and let the meringues set for another hour with the oven door closed.  This results in a drier meringue.  It's your call.