¾ cup cocoa
2 ½ cups confectioners' sugar
⅛ teaspoon salt
4 large egg whites
1 tablespoon vanilla
3 cups walnuts (half chopped, half coarsely broken)
Combine dry ingredients in mixer bowl. Add egg whites and vanilla and beat at low speed about 2 minutes, until glossy. Stir in walnuts.
Drop by half tablespoonfuls onto parchment-lined cookie sheets. (Batter will spread, but that's okay.) Bake at 325 degrees until tops are slightly cracked and edges start to pull away from the paper, about 9 minutes. Remove from parchment when slightly cooled. Finish cooling on wire racks.
Yield: Makes 3 dozen.
but cool completely first.
Times testing note: We added 1 teaspoon of instant espresso powder with the dry ingredients, which enhanced the chocolate flavor.
Submitted by Kathy Schembs, New Port Richey