Ingredients:
- 3 extra-large egg whites
- ½ teaspoon freshly squeezed lemon juice
- 1½ cups powdered sugar
- ¼ cup unsweetened Dutch-process cocoa powder
- 1½ cups raw walnut halves
- Position a rack in the center of the oven and preheat to 325* F.
- Put the egg whites and lemon juice in the bowl of a stand mixer fitted with the whip attachment. (Be sure bowl is immaculately clean, as any grease will prevent whites from whipping to stiff peaks) Whip whites on low speed for 2 minutes and then increase speed to high whip until stiff peaks form. (Buddy says 5, I say more like 10)
- Sift the sugar and cocoa powder a bowl and then fold into the batter with a rubber spatula until batter is smooth and shiny. Fold in the walnuts, until they are well coated with batter.
- Line cookie sheets with parchment paper or use silpat, silicone baking sheets. Drop heaping tablespoons of batter ½ ” apart , being sure to include about the same number of walnuts (3 or 4) in each cluster.
- Bake until outside has crisped and the bottom starts to pull away from the parchment paper, 15 to 20 minutes.
- Remove the cookie sheet from the oven. As soon as the clusters can be moved, use a spatula to transfer them to a rake and let them cool.
- Store in an airtight container for up to one week. They won’t last more than a day though!
