These light, airy, and slightly chewy meringue cookies are like chocolatey clouds studded with mini chocolate chips. They’re flavored with a touch of almond extract and dusted with freeze-dried strawberry powder (easily made by whizzing up strawberries in a spice grinder) for a subtle tartness to counteract the sweetness. But they’re highly adaptable. If you’re a chocolate-lover, drizzle or dip them with melted chocolate. You could also sprinkle them with chopped nuts before baking, or fold in 3/4 cup of chopped nuts or sliced almonds with the mini chocolate chips. Not a fan of almond flavor? (I know it can be a love-hate thing!) Swap out the almond extract for vanilla. Since the main ingredients are egg whites and sugar, the cookies are super light and melt-in-your-mouth irresistible. Bonus: They’re also gluten-free. What Makes Meringue Cookies Chewy? Adding the sugar in very gradually can help the stability and texture of …