CHOCOLATE-NUT MERINGUE COOKIES

Steps:

• 1. Preheat the oven to 300°F. Line 2 baking sheets with parchment paper. Toast the walnuts in a small saucepan, stirring frequently, until crisp and fragrant, about 7 minutes. When cool enough to handle, coarsely chop. 2. Sift together 1⁄2 cup icing sugar, cocoa powder and cinnamon. 3. Place the egg whites in a large bowl and beat with an electric mixer until stiff peaks form. Gently fold in the cocoa mixture with a spatula. Gently fold in the nuts. 4. Drop generous teaspoonfuls of the mixture onto the baking sheets, spacing them 2 cm apart. Bake until set, about 20 minutes. Remove and cool on a wire rack. Dust with the remaining icing sugar just before serving.