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Ingredients: Three egg whites Pinch salt 3/4 cup sugar 1/2 cup good quality Dutch cocoa 1/3 cup finely chopped California walnuts Directions: Preheat oven to 350-degrees. Place egg whites and salt in large mixing bowl. Beat with an electric beater or by hand with a wire whisk until they form soft peaks. Gradually add the sugar so the peaks stiffen. Sift cocoa over peaks and fold in with walnuts. Spoon mounds about 1-inch in diameter and about 1-inch apart onto a parchment -lined baking sheet. Bake 20 minutes or until dry to the touch. Let cool completely before removing from baking sheet. Store in air tight container. Recipe makes 48 cookies. |