Melt semisweet chocolate on boiling water.
After fully melted, set aside and cool to room temperature.
Whisk egg whites. Make sure egg whites is not contaminated with water or egg yolks.
Add sugar and continue whisking until smooth, soft, and thick consistency is achieved.
Pour in melted chocolate, chopped walnuts, and vanilla extract into whisked egg whites - sugar mixture.
Blend well and pour a spoonful of mixture on top of baking pan layered with non-stick aluminum foil.
Bake in 350F for 12-16 minutes. Yield 24 cookies.
Cool for 2 minutes before removing from baking pan.
Voila! Chewy chocolate meringue cookies that is crispy on the outside and chewy in the inside. Recipe adapted from dramaticpancake.com.