Ingredients

The following ingredients have 8 Servings
  • 1/4 cup walnuts (, toasted and chopped)
  • 1 tbsp unsweetened cocoa powder
  • 2 tsp cornstarch
  • 1 ½ tsp cocoa nibs
  • 2 oz (60g ) bittersweet chocolate (, finely chopped)
  • 3 large egg whites
  • pinch of salt
  • 3/4 cup sugar
  • 1/2 tsp vanilla extract
  • extra flavors: almond extract (, cardamom)

Instruction

  • 1. Preheat the oven to 300F (150C). Line 2 baking sheets with parchment paper.
  • Toast the walnuts using a dry non stick pan. Let them cool slightly and chop. Place them in a medium bowl.
  • Finely chop the chocolate and add over the walnuts. Add cornstarch, cocoa powder, cocoa nibs, cardamom or any other spice you may want to use and stir to combine.
  • Beat the egg whites with salt until soft peaks form. Gradually add the sugar and continue beating until the whites are stiff and glossy. Beat in the vanilla extract.
  • Fold in the dry ingredients. Using an ice cream scoop make 8 mounds of the meringue onto each baking sheet. Scoop the remaining meringue on top of the existing mounds, like forming little snowmen.
  • Bake the cookies in the upper and lower thirds of the oven for about 30-40 minutes, until firm when tapped; shift the sheets halfway through baking. Transfer the sheets to racks and let the cookies cool before serving.