1 (19.8 oz.) pkg. fudge brownie mix
1/2 c. water
1/3 c. vegetable oil
1 egg
3 tbsp. all purpose flour
2 egg whites
4 tbsp. heavy cream
2 tsp. vanilla extract
4 c. confectioners' sugar, divided
1-1/2 c. vegetable shortening

Preheat oven to 350 degrees. In a medium bowl, combine the first five ingredients, stirring just until blended. Drop by rounded tablespoonfuls onto foil-lined baking sheet. Bake 12-15 minutes, or until set when lightly pressed with finger. Remove from pan and cool on wire rack.

For filling, combine egg whites, cream, vanilla and 2 cups sugar, beating until smooth. Add shortening and remaining sugar, beating until fluffy. Spread a generous amount of filling on bottom on one cookie and place another cookie on top of filling. Store in refrigerator in airtight container. Makes about 10 cookies.