Chocolate-Walnut Meringues

Directions

PREHEAT THE OVEN TO 300℉ (150℃)

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 10X sugar, until it is ¼ inch thick.

With a 1½-inch cutter dipped in 10X sugar, cut the meringue into small circles.

Reroll the scraps and cut as many meringues as possible.

Space the meringues about 1½ 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.