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Prep Time: 25 minutes - Start to Finish 2 Hours 10 minutes

Serves 24 cookies

Ingredients

• 2 eggs whites
• 1/3 cup granulated s ugar
• 1/2 cup powdered sugar
• 2 tablespoons unsweetened baking cocoa

Filling

• 1/4 cup whipping cream
• 3 oz. bittersweet baking chocolate, chopped or 1/2 cup dark chocolate chips
• 2 tablespoons butter or margarine, cut into small pieces

Directions:

Heat oven 200 degrees F. Line cookie sheet with cooking parchment paper. In a medium bowl, beat egg whites with mixer on medium speed until soft peaks form. Gradually add granulated sugar, beating at high speed just until stiff peaks form.

In small bowl, mix powdered sugar and cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Draw 1 1/2 inch diameter circle on white paper; place under parchment paper as a guide for piping rounds. Pipe mixture into twenty-four 1 1/2 inch rounds on parchment-lined cookie sheet. With back of teaspoon, make an indentation in each ot hold filling.

Bake 1 to 1 1/4 hours or until crisp. Cool completely, about 10 minutes. In a large 1 quart heavy saucepan, heat whipping cream just to simmering over medium low heat. REmove from heat; stir in chocolate with wire whisk until lmelted. Stir in butter pieces, a few at a time, until melted. Refrigerate unil thickened, about 30 minutes. Just before serving, spoon or pipe about 1 teaspoon filling into indentation of each meringue.

For high altitudes: (3500-6500 FT). Heat oven to 22 degrees F. Bake 1 1/4 to 1 1/2 hours.

Per cookie: Calories 60; Total Fat 3.5 g; Sodium 15 mg; Dietary Fiber og. Exchanges: 1/2 other Carbohydrates, 1/2 Fat Carbohydrate Choices 1/2