Heat oven to 275º. Cover cookie sheet with aluminum foil or baking parchment paper. Beat egg whites and cream of tartar in medium bowl with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in cocoa. (Batter will not be mixed completely; there will be some streaks of cocoa.)
Place meringue in decorating bag fitted with large star tip (#4). Pipe 1 1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush excess nuts from cookie sheet.
Bake 33 to 35 minutes or until outside is crisp and dry (meringues will be soft inside). Cool 5 minutes; remove from cookie sheet to wire rack. Store in airtight container.
These yummy little cookies are perfect to serve to anyone who is allergic to wheat.
Per serving: 16 Calories (kcal); trace Total Fat; (21% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Serving Size : 48
Plastic containers with tight-fitting lids or resealable freezer bags are perfect for storing cookies.