Flourless Chocolate-Macadamia Cookies
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Martha Stewart Living, July 2012
- Prep Time 15 minutes
- Total Time 1 hour 10 minutes
- Yield Makes 14
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Ingredients
- 3 cups confectioners' sugar
- 3/4 cup Dutch-process cocoa powder
- 1/2 teaspoon coarse salt
- 5 ounces bittersweet chocolate, chopped
- 1 1/2 cups chopped salted macadamia nuts
- 4 large egg whites, room temperature
Directions
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Preheat oven to 325 degrees. Whisk together confectioners' sugar, cocoa, and salt. Stir in chocolate and nuts. Add egg whites; stir until just incorporated.
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Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, 22 to 25 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks; let cookies cool completely.
Cook's Note
Cookies can stored in an airtight container 3 days.
I divided the recipe by four and made four cookies for dessert last night in almost no time. I didn't want any "extras" on my hips!
I didn't wisk or beat the egg white at all and they turned out perfect. . . crispy on the outside and chewy in the middle. This will be my go to need a chocolate fix recipe.
These cookies are very chocolatey and chewy. They came out perfectly for me. I did mix the egg whites a bit, but didn't make them stiff peaks. I think the trick was to have them at room temperature. I'm taking these to a party tonight and I expect them to be a hit.
I think a step must have been left out of this recipe. Perhaps the egg whites were supposed to be beaten to stiff peaks before adding them to the rest of the mixture? My cookies never got cracks in the top and were flat as pancakes. By trying to continue baking them until they got cracks in the top they got overcooked. I think these should be delicious, based on the ingredients, but they don't work as described.