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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