3 egg whites
1/2 tsp. cream of tartar
2/3 c. sugar
2 tbs plus 1 tsp cocoa (baking)
1/3 c. walnuts (ground)
Preheat over to 275 degrees. Cover baking sheet with foil or parchment paper. Mix first two ingredients on medium speed until foamy. Slowly add sugar, 1 tablespoon at a time, beat until glossy and stiff. Be careful not to underbeat. Gently add in cocoa (note that there will be streaks of cocoa as batter will not be mixed). In a decorating bag with #4 large star tip, place meringue. Carefully pipe 1 1/4 inch stars onto prepared baking sheet. Lightly sprinkle with ground walnuts. Remove leftover nuts from baking sheet. Bake 33 minutes or when stars are dry and crisp. Meringue will be soft inside. Cool 5 minutes before removing to wire rack. Store covered in airtight container.