A recipe by Francois Payard. Almost macaron like in texture.crunchy on the outside with a fudgy chew inside and studded with walnuts.Very simple to make and yet ,extremely satisfying!
Spread nuts in a single layer on a baking sheet and place them in the oven for 10-12 mins.shake the pan a couple of times during the process and watch they don't burn. Transfer to a plate to cool.Chop
Place a rack each in the upper and bottom thirds of the oven and preheat oven to 350F .line 2 baking sheets with parchment paper or silicone baking mats.Prep ingredients.
Combine the cocoa powder,confectioners'sugar, salt and walnuts in electric mixer with paddle attachment. Mix on low speed for 1 minute.if you do not have a mixer, you can use a spatula to mix.
With the mixer running, slowly add the egg whites, start with 3 egg whites .Do not make mixture too runny.add more whites if too dry.mix on medium speed for 3 mins.Do not overmix. Add vanilla
With a 2ounce cookie scoop or a generous tablespoon, scoop batter onto the prepared baking sheets. Scoop 5 cookies on each pan which are 4 inches in diameter and 3 inches apart.
If you have extra batter.wait til the first batch of cookies are baked before scooping. Put cookies in the oven and immediately lower temp to 320F. Bake for 14-16 mins or until small cracks appear.-->
Switch the pans from front to back and top to bottom halfway through for even baking.
Pull the parchment paper or silicone mat with the cookies onto a wire cooling rack and let cool completely before removing the cookies from the paper.
Viola! Elegant home-baked goodness! Store in an airtight container for up to 2 days. (note: you can use 1 cup of walnuts less if you don't like it that nutty) if you're a nut lover. Keep it this way:)
- 1/2c +3Tbsp Dutch processed cocoa powder (68 grams)
- 3.0c Confectioners' sugar (350 g)
- Pinch of salt
- 3/4c Walnuts, toasted, coarsely chopped
- 4.0 Large egg whites at room temp
- 1.0Tbsp Pure vanilla extract