MOIRA'S FABULOUS CHOCOLATE MERINGUES

This is possibly the world's most delicate and delicious cookie.  It is even
heart healthy!

2 egg whites
3 oz. sugar [we have a cooking scale, so can actually weigh the sugar, but
      if you don't have a scale try 1/3 cup sugar -- it won't matter if
      this is a little bit off; the cookie will just be a little bit more or
      a little bit less sweet]
2 tsp. cocoa powder
1/4 cup or walnuts, chopped fine, but not too fine [use more or less than
      1/4 cup according to taste]

Beat whites very stiff.  Gradually add sugar while continuing to beat.
Beat in the cocoa and stir in the nuts.

Line a cookie sheet with wax paper and then oil with cooking oil.  Using
an ice cream scoop that releases the ice cream with a wire that runs along
the outer edge of the ice cream ball, make balls of meringue and release them
onto the cookie sheet.  You need this type of scoop to have nicely shaped
cookies, but if you don't have such a scoop you can just use a big spoon and
your finger -- the resulting cookies will just not look so nice.

Bake in a 200 degree (Fahrenheit) oven for 1-1/2 hours.  Turn off oven and
leave in oven for another 15 minutes.

When cool, peel cookies (gently!!!) from the wax paper.

These cookies are incredibly delicate.  They are a thin crust of cooked
meringue with a pleasantly gooey chocolate center.  It is impossible to eat
them without have them break apart as you bite into them -- trust me, they
are fabulous.