Ingredients Jump to Instructions ↓

  1. 2 c Unsifted powdered sugar

  2. 1/4 c Cocoa powder (not a mix)

  3. 1 Jumbo egg white

  4. 1/2 c Finely ground walnuts

  5. 300F. Beat all the ingredients together at the highest mixer speed for about 1 minute, or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. The mixture will be about as thick as fondant. With a stockinette- covered rolling pin, well-dusted with powdered sugar, roll the mixture on a board, also liberally dusted with

  6. 10X sugar, until it is 1/4-inch thick. With a

  7. 1 1/2-inch cutter dipped in

  8. 10X sugar, cut the meringue into small circles. Reroll the scraps and cut as many meringues as possible. Space the meringues about 1 1/2 inches apart on baking sheets. The baking sheets should be liberally dusted with flour. Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes on the baking sheets; then, with a spatula, carefully loosen them. Transfer them to wire racks. When they are cool, store them in airtight containers.


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