INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 25
Total Fat: 3g
Cholesterol: 0mg
Sodium: 6.6mg
Potassium: 23.5mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: 4.3g
Protein: 1g