2 c  Unsifted powdered sugar

    1/4 c  Cocoa powder (not a mix)

      1    Jumbo egg white

    1/2 c  Finely ground walnuts

           - OR pecans
  PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the highest
  mixer speed for about 1 minute, or mix them in a food processor fitted with
  the metal chopping blade for about 30 seconds. The mixture will be about as
  thick as fondant. With a stockinette- covered rolling pin, well-dusted with
  powdered sugar, roll the mixture on a board, also liberally dusted with 10X
  sugar, until it is 1/4-inch thick. With a 1 1/2-inch cutter dipped in 10X
  sugar, cut the meringue into small circles. Reroll the scraps and cut as
  many meringues as possible. Space the meringues about 1 1/2 inches apart on
  baking sheets. The baking sheets should be liberally dusted with flour.
  Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes
  on the baking sheets; then, with a spatula, carefully loosen them. Transfer
  them to wire racks. When they are cool, store them in airtight containers.