Chocolate Pecan Cookies
Baking and Desserts • European
Description
Chocolate Pecan Cookies
Ingredients
- Egg white 2 pieces
- Powdered Sugar 5 oz
- Macadamia Nuts 5 oz
- Bittersweet Chocolate 5 oz
- Vanilla extract 1 teaspoon
Step-by-Step Guide
Step 1
In a deep bowl, beat the egg whites with a pinch of salt until very stiff peaks form. It is crucial to achieve an almost dry egg white foam; otherwise, you will end up with meringues instead of cookies.
Step 2
Gradually fold the sugar into the beaten egg whites and mix until you achieve a thick, glossy mixture.
Step 3
Toast the nuts and chop them finely. Grate the chocolate on a fine grater. Add the nuts, chocolate, and vanilla to the egg white foam and mix.
Step 4
Preheat the oven to 355°F (350 degrees Fahrenheit). Line a baking sheet with a single layer of foil and spoon the dough onto it, placing the future cookies far apart from each other. Place the baking sheet in the oven and turn off the heat, leaving the cookies in there for about 3 hours.
Step 5
Carefully remove the cookies from the foil and store them in an airtight container for no longer than 4 days.
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