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Ingredients
- 6 egg whites
- pinch sea salt
- 3/4 cup evaporated cane juice (I searched the store forever thinking this was a liquid. It’s not. This is a fancy way of saying turbinado sugar.)
- 3/4 cup unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1/2 tsp pure vanilla extract
- 1 oz dark chocolate, chopped
- 1/2 cup unsalted walnuts, chopped
Preparation
Step 1
Line 2 cookie sheets with parchment paper. If you’re like me, you’ll want to skip this part (I never line the pans!). But these guys are sticky so it’ll be much easier to remove them if you use parchment paper. Preheat oven to 350.
In a large bowl, beat egg whites with salt using an electric beater until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Add cocoa powder, espresso, vanilla, chocolate and walnuts and mix until well combined. The mixture will loose some volume.
Drop rounded tablespoons onto cookie sheets. Bake one sheet at a time for 10-12 minutes until cookies are no longer shiny.