Monday, April 26, 2010

Flourless Chocolate-Walnut Cookies

Another yummy recipe from She credits Francois Payard's Chocolate Epiphany.

2-3/4 cups walnut halves
3 cups confectioners sugar
1/2 cup plus 3 Tbsp cocoa powder
1/2 tsp salt
4 large egg whites, at room temperature
1 Tbsp vanilla extract

Preheat oven to 350 degrees. Toast the walnuts on a baking sheet for about 7-8 minutes. Watch that they don't burn. Let cool and coarsely chop them.

Lower oven temperature to 320 degrees. Place two cooking racks in the upper and lower portions of the oven. Line two cookie sheets with parchment paper.

In a large bowl, whisk together the sugar, cocoa, and salt. Add the walnuts. With an electric mixer on medium speed, beat in the egg whites and vanilla until just moistened.

Spoon onto baking sheets, 12 per sheet. Cook for about 15 minutes until glossy. Rotate and change positions in oven about half-way through. Slide the parchment paper onto wire racks to cool.

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