Chocolate Chip Meringue Cookies

She reached across the table and ran her hand along my cheek. A tender gesture from the new wife of my father’s best friend as she remarked on “my beautiful young skin”. I was in my early 20s and didn’t think of my skin as anything but freckled and pale.

Today, as I look at my own girls’ tender young skin I see now what she saw then. Uncreased, unblemished by sun or time or worry. Wrinkle free. 

Being in my forties, the creep of age shows on my face. I’m trying my best to find the beauty in the creases, the crinkles around my eyes, the crepey skin at my throat. It finally resonates why Nora Ephron titled her memoir, “I feel bad about my neck”.

I want to embrace  the changes in my face, but instead find myself wondering why they call them fine lines at all. There is nothing fine about them. Try as I might, I can’t see the pretty in my own imperfections the way I can see it in others.

I look at the crease along my oldest daughter’s eyebrow and recall  the exuberance and confidence of her six year old self — the little girl who earned that scar  jumping across the steps of a fountain. 

I run my finger along the crack in a piece of pottery I made in college, remembering how crushed I was when it came out of the kiln that way. Over time, I’ve come to see that it wouldn’t be nearly as interesting without it. 

I note the lines around my husband’s eyes, recognizing them as a sign of someone who has spent the better part of his life smiling. On him, the wrinkles read as charming and handsome, not old.

I admire the broken veneer of a meringue, just out of the oven. It’s not a flaw, more like an invitation to pick it up, break it open, and not wait another single second before eating it.

I know there is beauty in the cracks. I’m hoping, some day, I can  see it in myself. 

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Chocolate Chip Meringue Cookies

These meringues were one of my very favorite sweets growing up. Although not exactly health food, my version does scale back the sugar by 25 percent relative to other recipes. Each cookie weighs in at about 30 calories. Be warned: eating them may cause pleasure and pleasure leads to smiling and smiling causes fine lines. 

Course Dessert

Prep Time 15 minutes

Servings 30 cookies

Calories 45 kcal

Author Katie Morford

Ingredients

• 4 eggs
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 3/4 cup sugar
• 1/4 teaspoon vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 225 degrees F. Line 2 bakings sheets with parchment paper or silicone baking mats.
2. Separate the eggs, putting the whites into a large, supremely clean bowl. Reserve the yolks for another use.
3. Add the cream of tartar and salt to the egg whites. Beat the whites in a stand up or electric mixer on medium speed until they form soft peaks
4. With the mixer running, gradually add the sugar, taking about 1 minute to add it. Add the vanilla and turn the speed to high, beating the whites to stiff peaks, about 1 more minute.
5. Use a rubber spatula to fold the chocolate chips into the whites.
6. Drop generous spoonfuls of the eggs whites (just shy of 1/4 cup) onto the baking sheets.
7. Bake until firm and dry with a pale brown cast to the exterior, about 1 1/2 hours.