Made in one bowl, these simple meringue-style cookies are a dream for serving at Passover, or to any gluten-free friends.
This recipe is courtesy of Epicurious.
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
Finely chop the walnuts. Transfer to a separate baking sheet and toast until fragrant, about 9 minutes. Set aside to cool.
Mix sugar, cocoa, and salt in a bowl. Stir in walnuts. Add egg whites and vanilla. Beat with a fork until all the batter is moist.
Drop tablespoons of the batter on to the baking sheets, in evenly spaced mounds. Bake cookies for 15 minutes, until the tops are lightly cracked and glossy. Repeat with the remaining batter.