3 egg whites
1/2 tsp. cream of tartar
2/3 cup sugar
2 TBSP. plus 1 tsp. baking cocoa
1/3 cup (about) ground walnuts

Heat oven to 275 degrees. 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 TBSP. at a time; continue beating until stiff and glossy. Do not under beat. 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.