Maryann, These are not from a magazine but I came upon them in a cookbook while searching for some new cookie recipes for the holidays. They sound good and the picture looks yummy.

AUNT MARGARET'S STAR-SPANGLED MERINGUES
from "Rose's Christmas Cookies by Rose Levy Beranbaum
1/2 cup + 1 TBSP granulated sugar
2 ounces unsweetened chocolate
1 cup powdered sugar
4 egg whites (1/2 cup)room temp.
1/2 TSP cream of tartar

Equipment: 2 cookie sheets lined with parchment or aluminum foil;optional: 3-inch star cutter; large nylon pastry bag or reclosable gallon-size freezer bag with a number 6 (1/2 inch diameter) large star pastry tube.

If you are not adept at piping, simply spoon mixture into small mounds resembling kisses.

If you are making star shaped merinques, place the star cutter on the aluminum foil and, with the tip of a knife, lightly mark the 5 points as a piping guide. Leave about 3 inches between star markings.
In a food processor with the metal blade, process the granualted sugar for several minutes, until as fine as sand. Empty it into a small bowl and set aside.
Process the chocolate and powdered sugar until the chocolate is powder fine. Keep the chocolate in a cool place or refrigerate it until you are ready to add it to the meringue.
In a mixing bowl, beat the egg whites until frothy. Add the cream of tartar and beat at medium speed, gradually adding 2 tablespoons of the processed sugar. When soft peaks form when the beater is raised slowly, add another tablespoon of the sugar and increase the speed to high. When stiff peaks form when the beater is raised slowly, gradually beat in the remaining sugar and beat until the meringue is very stiff and glossy. Use a large whisk or spatula to fold the chocolate mixture into the meringue until evenly incorporated.
Scoop the mixture into the prepared bag and pipe the stars, following the marked guides. Or, hold the bag so that the tube is pointing straight down, a little above the surface of the cookie sheet, and pipe out 1 3/4 inch ridged mounds resembling stars. Allow the stars to dry for 30 minutes or until set( when your fingertip touches the surface, the meringue stays intact).
Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 200°F. Bake for 2 hours or until crisp throughout but not beginning to color. For even baking, rotate the cookie sheets from top to bottom three quarters of the way through the baking period. Transfer to wire racks to cool
Store in an airtight container at room temperature at low humidity.