Prep 15 mins
Cook 16 mins
I haven't made these yet but they sound great. A suggestion that I read said cook possibly longer then 16-19 minutes. Recipe Source: Relish Mag
- 1 3⁄4 cups powdered sugar
- 1⁄2 cup dutch process cocoa (made with alkali)
- 2 teaspoons cornstarch
- 1⁄4 teaspoon salt
- 2 egg whites
- 1 cup coarsely chopped pecans or 1 cup walnuts, toasted
- Preheat oven to 300°F
- Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.
- Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely.
I tried it and it tastes great ... but they stuck to my paper and I buttered it as well. I won't make them again unless I can figure out the sticking problem -- but the taste was good. Thanks for posting.
Made it twice alreay & it tastes really good, but they always stick to the parchment paper. Admittedly, I used soy parchment paper but that shouldn't make a difference. I tried greasing it, but it made no difference. The longer they cook, the more they harden & become more like a meringue cookie.
I was hoping someone had posted this recipe. I made these cookies the night this issue of Relish appeared in my paper because they looked so easy. And they were. I thought I had nuts, but I didn't, so I made them without, but I have macadamias in the cupboard now, waiting for the next batch. I omitted the salt. They were so, so, so good - you'd think with all this sugar that they'd be cloying, but they weren't. Just delicious. And did I mention easy? I did need to cook them for the full 19 minutes, but I wouldn't have wanted to do longer. I made 10 larger cookies instead of 15.