Makes about 4 dozen cookies.
These meringues are nutty, chocolatey and easy to make. They are ideal for Passover or at any time.
INGREDIENTS:
6 ounces high quality imported semi-sweet chocolate, broken into small pieces
2 large egg whites, at room temperature
1/3 cup sugar
1 teaspoon vanilla extract
1 cup walnuts, toasted, coarsely chopped
PREPARATION:
Preheat the oven to 350F.
Line a large cookie sheet with parchment paper
Melt the chocolate in a double boiler. Stir and cool.
Using an electric hand mixer beat the egg whites until frothy. Gradually add the sugar and beat until stiff, about 2 minutes.
Using a rubber spatula gently fold the vanilla extract, the chocolate and the nuts into the egg whites.
Drop teaspoons of the meringue unto the cookie sheet, leaving a little space in between each.
Bake for 14 minutes or until the tops have cracked and the center looks somewhat dry.
Transfer to a wire rack to cool.
NOTE:
I store the cookies in the refrigerator in an air-tight container with wax paper between the layers.
