Recipe: Chocolate-Walnut Meringue Kisses (cookies with chocolate-walnut filling)

CHOCOLATE-WALNUT MERINGUE KISSES

FOR THE MERINUGE COOKIES:
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
FOR THE CHOCOLATE-WALNUT FILLING:
5 squares (1 ounce each) semisweet chocolate
4 ounces walnuts, finely chopped
unsweetened cocoa powder (for serving)

TO MAKE THE COOKIES:
Preheat oven to 200 degrees F. Line 2 large cookie sheets with foil.

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 I stiff, glossy peaks.

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.

WHILE COOKIES ARE COOLING, PREPARE THE FILLING:
In heavy small saucepan over low heat, heat chocolate squares until melted and smooth, stirring frequently. Remove saucepan from heat; stir in walnuts.

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.

TO SERVE:
Just before serving, sprinkle cookies lightly with cocoa powder, and if you like, place each cookie in a miniature paper baking cup.

Makes 36 cookies
Source: Magazine recipe clipping