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Meringue Cookies with Chocolate and Walnuts picture

Meringue Cookies with Chocolate and Walnuts

These cookies are crunchy, nutty and chocolaty, super easy to make AND gluten free. Make lots and share. No adjustment is needed for high-altitude dwellers.

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  • 3 egg whites
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 4 ounces semisweet chocolate, finely chopped
  • 4 ounces bittersweet (not unsweetened) chocolate, finely chopped
  • 2 cups finely chopped walnuts

Makes about 60 cookies

  1. Preheat the oven to 250F.
  2. Line three baking sheets with parchment paper.
  3. In the bowl of an electric mixer, beat the egg whites, vinegar and salt using the whisk attachment on medium-high speed until soft peaks form. (When you hold the whisk upright, the peak formed by the egg whites slowly wilts.)
  4. Gradually add the sugar and the vanilla to the egg whites while beating, and continue to beat until stiff peaks form. (When you hold the whisk upright, the peak formed by the egg whites holds its shape.)
  5. Gently fold in the chocolate and the walnuts.
  6. Drop the mixture onto the prepared baking sheets using a rounded tablespoon (or two small spoons.) Each cookie should be about an inch in diameter (or slightly bigger, if you like, but just make them all about the same size) and the cookies should be spaced about an inch apart.    
  7. Bake for 45 minutes or until the cookies are firm and they sound hollow when gently tapped on the top and bottom.
  8. Cool the cookies on a wire rack. Store what you don't eat immediately in an airtight container for up to several days.

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