I just have to share this recipe for an amazing cookie with the texture and flavor of a brownie. It's flourless!! Egg whites do the magic. It is a very simple recipe - my favorite kind. The original recipe calls for dutch-processed cocoa. I used organic cacao powder instead because I like the deeper chocolate flavor. I also added a teaspoon of espresso granules to add depth the the chocolate. The recipe says to beat in the egg whites just until the batter is moistened, but that resulted in a very flat cookie for me. So I beat in the egg whites for about 3 minutes to get a cookie that is about 1/2 inch or so high. The longer you beat in the egg white the stiffer it gets, so be careful or you will end up with brownie balls, (which might actually be kind of good).
François Payard’s Flourless Chocolate-Walnut Cookies
from Payard’s book Chocolate Epiphany
2 3/4 cups walnut halves
3 cups confectioners’ sugar
2/3 cup organic cacao powder
1/4 tsp instant espresso granules
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Preheat oven to 350. Line two large-rimmed baking sheets with parchment paper.
1. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop.
2. In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cacao powder, espresso granules and salt followed by the chopped walnuts. Add the egg whites and vanilla extract and beat on low speed for 3 minutes.
3. Scoop the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.