Makes 3 1/2 dozen squares

These meringue squares are like cookies, but they are light, chocolaty and surprisingly low in calories. They can be presented as cookies or cut into individual squares and served with either sorbet or fresh fruit on the side.

Ingredients:

1 tablespoon unsalted margarine, for greasing the pan

1/2 pound blanched almonds

6 ounces good-quality imported semisweet chocolate, broken into small pieces

8 large egg whites (see note below)

1 cup sugar

Directions:

Preheat the oven to 350. Line a 9-by-13-by-2-inch baking pan with wax paper and grease the paper with the margarine.

Chop the almonds in a food processor, in 2 batches, until medium-fine. Transfer to a bowl. Chop the chocolate in the processor until fine and combine with the almonds.

Place the egg whites in the bowl of an electric stand mixer. Using the balloon whisk attachment, beat at high speed until foamy. Gradually add the sugar and beat until stiff.

With a large rubber spatula, gently fold the chocolate-almond mixture into the egg whites, making a motion like a figure eight with the spatula. Do not overmix.

Spoon the batter into the prepared pan and smooth the top. Bake on the middle shelf of the oven for 25 to 30 minutes, until a cake tester inserted in the center comes out almost dry.

Cool on a wire rack. Invert onto a cutting board and peel off the paper. Cut into 1 1/2-inch squares.

Notes: It is easier to separate the eggs straight from the refrigerator, when they are cold. Make sure the whites have come to room temperature before beating.

To freeze the squares, place them side by side in an air-tight plastic container, with wax paper between the layers.