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Ingredients
- 1 c. egg whites see * Note
- 1Â 3/4 c. Dutch-process cocoa pwdr
- 1/2 tsp salt
- 5Â 1/2 c. powdered sugar
- 1 lb walnut or possibly pecan pcs
Directions
- * Note: Rather than cracking a number of Large eggs, you can buy cartons of liquid egg whites at supermarkets.
- Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Mix together the egg whites, cocoa, salt and sugar on medium speed till the batter is stiff and all ingredients are well incorporated, about 5 to 7 min. Stir in the walnuts or possibly pecans by hand.
- Place the batter by rounded teaspoonfuls onto the baking sheet; work in batches. Bake till the cookies are a bit shiny and slightly cracked, 10 min. They will look underdone but don't overbake.
- This recipe yields 48 cookies.
- Yield: 48 cookies
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