This is a sophisticated but really simple cookie that can be used as a base for a range of add-ins. Once you’ve gotten your egg whites nice and glossy, try adding dried cherries or substitute almonds or pistachios for the walnuts. Orange zest and chocolate is another good combination. Which ice cream to consider? Besides the obvious Chocolate Ice Cream (page 137), Espresso Ice Cream (page 140) is another winner.

　　

Ingredients

Makes 2 dozen 3-inch cookies

　　3/4 cup egg whites (from 7 or 8 large eggs)

　　1/2 teaspoon salt

　　1/4 teaspoon cream of tartar

　　1 cup sugar

　　1 tablespoon pure vanilla extract

　　1 3/4 cups chopped semisweet chocolate

　　2 cups finely chopped walnuts

　　

Step 1

Preheat the oven to 275°F. Line two 12 × 17-inch rimmed baking sheets with parchment paper.

　　

Step 2

Using a stand mixer, whip the egg whites for 4 minutes until foamy. Add the salt and cream of tartar. Add the sugar gradually and continue whipping for about 2 more minutes until the egg whites reach a stiff peak and are glossy. Whisk in the vanilla. Fold in the chocolate and walnuts.

　　

Step 3

Drop the meringue mixture by rounded tablespoonfuls onto the prepared baking sheets and gently flatten and shape into a circle.

　　

Step 4

Bake for 50 minutes, rotating the pans halfway through baking, until the centers of the meringues are firm to the touch.

　　

Step 5

Let the meringues cool on the baking sheets for 2 minutes before transferring them with a spatula to a wire cooling rack to fully cool.

　　

QUICK TIP

Step 6

This cookie is a great surprise and change from the usual butter and sugar cookies used for sandies. It’s simple to make, but its success depends on properly whipped egg whites. The key is to gradually add the sugar so the egg whites build their structure and become firm and quite glossy. In fact, you should be able to hold the bowl with the fully whipped whites upside down over your head without the whites falling out, though we really don’t recommend this in practice! be sure to fold in the chocolate and the walnuts gently so you don’t deflate all the air that you’ve incorporated.

　　Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.