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Add a photoServings: 12
Ingredients
- 4 x Egg whites, at room temperature
- 1/4 tsp Cream of tartar
- 3/4 c. Sugar
- 5 sqr semisweet chocolate
- 4 ounce Walnuts, finely minced Cocoa
Directions
- EARLY IN DAY Or possibly 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 till soft peaks form; beating at high speed, gradually sprinkle in sugar, 2 Tbsp. at a time, beating well after each addition, till 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 hrs. Turn oven off; let meringues stand in oven 30 min longer to dry. Cold 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 till 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 tsp. 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 desired, place each cookie in a miniature paper baking c..
- NOTES : Delectable and light as air
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 12 servings | |
| Calories 137 | |
| Calories from Fat 76 | 55% |
| Total Fat 9.09g | 11% |
| Saturated Fat 4.17g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 130mg | 4% |
| Total Carbs 16.72g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 12.71g | 8% |
| Protein 2.21g | 4% |
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