Cocoa Meringue Cookies with Fig + Nutmeg Whipped Cream

I call these cookies "meringue cookies" as they are made with egg whites and sugar...they remind me of the top layer of a really delicious brownie...fudgy with a crackly crust...I have been making these cookies for years...they are super easy and I seem to always have the ingredients on hand. You won't need butter or flour...The fig + nutmeg whipped cream is earthy and sweet...you can make little sandwiches or just dollop a bit of whipped cream on a cookie. Either way, this dessert is yummy-yummy!Cocoa Meringue CookiesMakes about 8 cookiesIngredients:1 1/4 cup organic powdered sugar1/8 teaspoon rose salt (or fine sea salt)1/2 cup unsweetened Dutch-process cocoa powder1/2 teaspoon pure vanilla extract2 large organic egg whites at room temperature1/4 cup cocoa nibs (I used Scharffen-Berger)Directions:Preheat oven to 350 degrees. Sift powdered sugar and cocoa powder and place in a mixing bowl. Using a stand mixer fit with a whisk attachment, mix. Add the salt. Mix. In a small bowl, quickly mix the egg whites and vanilla extract then slowly add to the dry ingredients and beat on low speed for about 2 minutes. Once the batter is glossy and smooth, add the cocoa nibs. Mix until just incorporated. The batter will be quite thin. Using a small ice cream scoop (about 1/8 cup), place 4 mounds on a parchment lined baking sheet. The batter spreads so be sure to provide plenty of space between each mound (about 2-3 inches). Reduce heat to 325 degrees. Bake for about 15 minutes. Allow to cool for about 5 minutes before peeling off the parchment and placing on a wire rack to cool. Repeat for another round (raise heat to 350 then reduce to 325 once you place the baking sheet back in oven with the next batch). Meanwhile, make the whipped cream...(recipe below)...Fig + Nutmeg Whipped CreamMakes about 1 1/2 cupsIngredients1/2 cup organic heavy whipping cream1 tablespoon organic cane sugar1/8 teaspoon freshly ground organic nutmeg4 organic figs, sliced (whichever variety you prefer...I used black mission figs)Directions:Using a stand mixer fit with a whisk attachment, begin to whip the heavy whipping cream at low-medium speed. Once it begins to thicken, add the sugar and nutmeg. Whip for about 2 minutes until it becomes whipped cream. Gently fold in the figs. Dollop onto a cocoa meringue cookie or make a cookie sandwich. Happy Baking!Photo + Recipe by Cassie Winslow