Francois Payard’s Flourless Chocolate Walnut Cookie
I kept reading the recipe over and over again. I did not believe it would work but I gave it a try. I actually did half walnuts, half peanuts. I ran out of walnuts. It totally worked. The key to this recipe is really letting the cookies bake for a good 14/15 minutes. Time it. You can't tell if they are done and if they aren't done perfectly they stick to the parchment paper.
2 3/4 cup walnuts halves
3 cups confectioners sugar
1/2 cup + 3 Tbsp unsweetened Dutch-process cocoa powder
1/4 tsp. salt
4 large egg whites
1 Tbsp. vanilla extract
Preheat the oven to 350. Spread the walnut halves on a large rimmed baking sheet and toast for about 8/9 minutes. Let cool and then chop them up.
Lower the temperature to 320.
In a mixing bowl, using a whisk attachment, slowly mix together the sugar, cocoa powder and salt. Then add the chopped nuts. Then add the four egg whites and the vanilla extract. Beat until everything is incorporated and moistened.
On a baking sheet lined with parchment paper, spoon the cookies on. It should be 12 evenly spaced mounds. Bake for 15 minutes.
Let completely cool and then slide off the parchment paper.