| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Chocolate, Cookies | 36 | Servings | |
INGREDIENTS
| 4 | Egg whites; at room temperature | |
| 1/4 | ts | Cream of tartar |
| 3/4 | c | Sugar |
| 5 | Squares semisweet chocolate | |
| 4 | oz | Walnuts; finely chopped |
| Cocoa |
INSTRUCTIONS
EARLY IN DAY OR DAY AHEAD: 1. Line 2 large cookie sheets with foil. 2. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beating at high speed, gradually sprinkle in sugar, 2 tablespoons at a time, beating well after each addition, until sugar completely dissolves and whites stand in stiff, glossy peaks. 3. Preheat oven to 200 degrees. Spoon meringue into large decorating bag with large writing tube. Pipe meringue onto cookie sheets into mounds, each about 1-1/2 inches in diameter. Bake 1-3/4 hours. Turn oven off; let meringues stand in oven 30 minutes longer to dry. Cool meringues completely on cookie sheets on wire racks. 4. While cookies are cooling, prepare chocolate-walnut filling: In heavy small saucepan over low heat, heat chocolate squares until melted and smooth, stirring frequently. Remove saucepan from heat; stir in walnuts. 5. To assemble cookies: On bottom of 1 meringue cookie, spread about 1 rounded teaspoon chocolate-walnut filling; gently press bottom of another cookie onto filling to make a''sandwich''. Repeat with remaining meringue cookies and filling. Store cookies in tightly covered container. Just before serving, sprinkle cookies lightly with cocoa, and if you like, place each cookie in a miniature paper baking cup. NOTES : Delectable and light as air Recipe by: Magazine Clipping Posted to recipelu-digest by "Marie Smith" <craftee@sprynet.com> on Feb 2, 1998
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