WALNUT MERINGUE COOKIES

Steps:

• Grind walnuts (medium grind--not as fine as flour but not as coarse as whole sesame seeds). Purists say that a nut grinder needs to be used, but for this recipe, I find that a food processor works fine. Whip egg whites. (Alternatively, if you're in a great hurry, you don't even need to bother whipping the egg whites, in which case the cookie will be flat and smooth and chewier, and will need a bit less time to bake.) Thoroughly fold in ground nuts and sugar. Place heaping spoonfuls of mixture on 11" by 18" cookie sheet (parchment paper lined, or use a Teflon-coated one that has been lightly buttered and floured, as the batter is sticky). Space them at least 1 inch apart, as they spread when baking. There will be 24 cookies. (You can also make 48 small cookies, in which case cut the baking time about in half.) Bake in pre-heated 350F oven until golden (perhaps 20 minutes). They will still look a bit moist and raw inside-do not be dismayed! (If you bake them until they look baked inside, they will be dry and hard.) Cool 10 to 15 minutes, and remove from baking sheet. Cool another 10 to 15 minutes, then store in air-tight container, at room temperature. (If you're cautious about egg whites, store cookies in fridge but let come to room temperature before eating.) Will keep 7 to 10 days perfectly; also freeze well. They can be eaten when still warm, or when cool.