Chocolate-walnut meringue kisses
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Chocolate-walnut meringue kisses
  Meringue    Chocolate    Cookies  
Last updated 6/12/2012 1:16:09 AM. Recipe ID 45852. Report a problem with this recipe.
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      Title: Chocolate-walnut meringue kisses
 Categories: Chocolate, Cookies
      Yield: 36 Servings
 
      4    Egg whites; at room
           -temperature
    1/4 ts Cream of tartar
    3/4 c  Sugar
      5    Squares semisweet chocolate
      4 oz Walnuts; finely chopped
           Cocoa
 
  EARLY IN DAY OR 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 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 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 hours. Turn
  oven off; let meringues stand in oven 30 minutes longer to dry. Cool
  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 until
  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 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. Just before serving, sprinkle cookies lightly with
  cocoa, and if you like, place each cookie in a miniature paper baking
  cup.
  
  NOTES : Delectable and light as air
  
  Recipe 




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Recipe ID 45852 (Apr 03, 2005)

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