Meringue fail, again

Before I start talking about school or cookies or anything, I have to say the following:

To those of you who ride bikes:  Please wear your helmets!  One of my closest friends was hit by a car yesterday while riding his bike, and if it weren't for his helmet, his skull probably would have been just as smashed up as his shoulder and hands (which are broken).  I know protective headgear looks stupid and can be a hassle, but your brains are totally worth it!

That said, much of my energy this week has gone into caring for those close to me, and, honestly, it has been exhausting.  Phil and I spent last weekend constructing his new bed frame, friends have been traveling, other friends have been injured, yet other friends are in Qual panic... and as a result I am way behind on my own work, and on posting (which should come second, but I'm trying really hard to avoid backlogs this year).  I really hope next week will be more sane.

111. Baci di Dama
I have something to confess - I am terrible at making meringues.  This is my second attempt, and they fell just as flat as the ones I tried making last year.  Previously I hypothesized that they were underwhipped, but I'm pretty sure in both cases the meringues where overwhipped, as this batch suddenly lost all its thickness as I attacked it with my hand mixer.  Well, I guess now I know what it looks like, and have two more recipes to try and get it right.

Although they didn't look quite right, these little chocolate cookies weren't a complete failure.  The main part of these is meringue with dutched cocoa and ground up blanched almonds, and the filling is semisweet chocolate with a tiny bit of vegetable shortening.  The result was a very chocolatey, light cookie, with a bit of extra texture provided by the almonds.  I thought they were really good, and was also thrilled with each batch only needing 15 minutes in the oven, rather than the 2h required for regular meringues.

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