2 egg whites
1 c. semisweet chocolate pieces (6 oz.) melted and cooled
1/2 t. vinegar
3/4 c. chopped walnuts
1/2 t. vanilla
1/2 c. sugar
1 t. shortening
1/2 c. semisweet chocolate pieces
Grease cookie sheets; set aside. For meringue, place egg whites in a large mixing bowl; let stand at room temperature for 30 min. Add the vinegar, vanilla and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add the sugar, 1 T at a time, beating on high speed about 4 min. or until stiff peaks form (tips stand straight) and the sugar is almost dissolved. Fold in the melted chocolate and nuts.
Drop mixture from teaspoons onto prepared cookie sheets. Bake at 350 for 10-12 min. or until edges are firm. Transfer cookies to wire racks; let cool. In a small saucepan heat the 1/2 c. semisweet chocolate pieces and the shortening until melted. Drizzle over cookies. Makes 24 cookies.
* Letting the egg whites stand at room temp. allows them to gain greater volume when beaten with sugar than if they were cold.