These light, crisp, cloud-like meringue cookies are the perfect way to use a pileup of egg whites, along with small amounts of nuts and chocolate chips. If you prefer to use chocolate in bar form, you’ll need about 2 ounces, chopped. The meringues can be made into a dozen 3-inch cookies or six oversized 6-inch puffs. Serve them alone or split them open and fill them with whipped cream and scattered with fresh berries. The cookies will keep in an airtight container for up to five days.