Ingredients
3
egg whites
1/2
teaspoon cream of tartar
2/3
cup sugar
2
tablespoons plus 1 teaspoon unsweetened baking cocoa
About 1/3 cup ground walnuts
Preparation
Heat oven to 275° F. Line cookie sheet with aluminum foil or cooking parchment paper.
In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in cocoa. (Batter will not be mixed completely; there will be some streaks of cocoa.)
Place meringue in decorating bag fitted with large star tip (#4). Pipe 1 1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush excess nuts from cookie sheet.
Bake 25 to 30 minutes or until outside is crisp and dry (meringues will be soft inside). Cool 5 minutes; remove from cookie sheet to cooling rack. Store in airtight container.
