Meringue Cuatros Makes about 1 1/2 dozen meringues Meringues are just the ticket when you yearn for something only a little bit sweet and only a little bit filling. These have a little bit of chocolate, which makes them all the better. I call them "cuatros" (the Spanish word for "four") because the simple ingredients all involve the number four. Do not make these on a humid day, or you will be sadly disappointed. 4 large egg whites 1/4 cup (1 3/4 ozs.) sugar 4 ozs. bittersweet chocolate, coarsely chopped -- Preheat the oven to 200° and set the racks at the upper middle and bottom levels. Cover two cookie sheets with parchment paper and set aside. -- In a narrow metal bowl, beat the egg whites until they have roughly tripled in volume and form soft peaks, 1 to 2 minutes. A little at a time, beat in the sugar and continue to beat until the meringue is stiff and glossy but not dry, about 1 more minute. -- Gently fold the chopped chocolate into the meringue. Drop mounds of meringue onto the cookie sheets, doing 8 or 9 per sheet. -- Place the cookie sheets on the upper-middle and bottom oven racks and bake the meringues at 200° for 2 1/2 to 3 hours, rotating the sheets halfway through so that the upper-middle sheet is now on the bottom rack and vice versa. Allow to cool completely on the cookie sheets before serving. Storage These keep for up to 2 days in an airtight container if the weather is not expected to be humid. OTHER COOKIE AND BAR RECIPES Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at: Post Office Box 835 East Liverpool, Ohio 43920 USA E-MAIL: WordBanquet@gmail.com Thank you for visiting www.WordBanquet.com!