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Flourless Chocolate-Macadamia Cookies

Recipe photo courtesy of Johnny Miller

Intensely chocolaty--with a hint of salt from the macadamia nuts--these cookies are also gluten-free.

Source: Martha Stewart Living, July 2012
Total Time Prep Yield

Ingredients

Directions

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32
  • Barefootcook
    9 DEC, 2013
    Whisk the egg whites to soft peaks? Just add? Dough dry as a bone or sticky? These never crackled, the dough was so tough and dry I had to knead it like bread dough to make sure everything was incorporated. Poorly written recipe that gives no indication of how to achieve the desired result. And macadamia s aren't cheap, so not worth messing around with in hopes of getting it right.
    Reply
  • AutumnBrown
    26 AUG, 2012
    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.
    Reply
  • tigerdee54
    25 AUG, 2012
    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.
    Reply
  • shrinkdocdeb
    13 AUG, 2012
    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.
    Reply

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