After the Superbowl, we got hungry. This recipe is a nice little trick I reserve for times when a serious binge is on the horizon...decadent, yet mostly virtuous.

MERINGUES
2 egg whites
1/3 c. (or more?) powdered sugar, to taste
1/4 tsp. almond extract
1/4 tsp. vanilla extract
1/8 c. semisweet chocolate chips, whirled in a food processor until coarsely ground

Preheat the oven to 250 degrees F. Yes, 250.
Using an electric mixer, beat the egg whites until they hold soft peaks. Add the sugar (unless you're afraid of salmonella, I'd suggest tasting the mixture to make sure it's as sweet as you want it) and continue beating until stiff.
Add almond extract, vanilla extract, and coarsely ground chocolate chips. Fold everything together gently, being careful not to deflate the egg whites.
Dollop heaping tablespoonfuls of the mixture onto greased cookie sheets. Goofy, spiky shapes are encouraged. Bake 50 minutes.

Note: When they're fresh out of the oven, the meringues will be molten and gooey inside (which some of us like very, very much). If you let them sit for an hour, they'll become hard like the meringues you buy at the grocery store.