Chocolate Filled Meringue Cookies

• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1 teaspoon vanilla extract, divided
• 1 cup finely chopped pecans
• 1 tablespoon sifted powdered sugar
• 1/2 cup butter
• 2 tablespoons cocoa
• 3 tablespoons half-and-half
• 2 1/4 cups sifted powdered sugar

1. Preheat oven to 350u0b0. Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Stir in 1/2 teaspoon vanilla and chopped pecans.
2. Drop mixture by teaspoonfuls onto cookie sheets lined with aluminum foil. Dip finger in 1 tablespoon powdered sugar, and make an indentation in center of each cookie. Place in oven, and immediately turn oven off. Do not open door for at least 8 hours. Remove from oven, and carefully peel cookies from foil.
3. Combine butter, cocoa, and half-and-half in a small saucepan; bring to a boil over medium heat. Remove from heat, and cool to room temperature. Add 2 1/4 cups powdered sugar, and beat well with an electric mixer. Stir in remaining 1/2 teaspoon vanilla.
4. Just before serving, pipe cocoa mixture (using a pastry bag fitted with a star tip) into the indentation of each cookie.

egg whites, cream of tartar, sugar, vanilla, pecans, powdered sugar, butter, cocoa, powdered sugar

Taken from www.myrecipes.com/recipe/chocolate-filled-meringue-cookies (may not work)