If you live in Austin, you can buy these at the Central Market for about $5.00 a pack, but the homemade version is lighter and crisper. Plus, you can use whatever brand cocoa powder you want. For this batch, I used Scharffen Berger natural unsweetened cocoa and Texas pecans.
Update: I make these all the time. They’re pretty easy, but you do have to work quickly when spooning them onto the baking sheet so that the batter won’t run too much. If you’re a novice baker are just new to this type of flourless cookie, you may want to make a quick half batch first.
- 1 3/4 cup powdered sugar
- 1/3 cup unsweetened natural cocoa powder
- 1/8 teaspoon salt
- 2 large egg whites,
- 1/2 teaspoons vanilla
- 1 1/3 cup toasted and finely chopped pecans
- Preheat oven to 400 degrees F. Line two large baking sheet with parchment paper or nonstick foil.
- Stir powdered sugar, cocoa powder, and salt together in a bowl
- Place egg whites in very clean metal or glass mixing bowl. Add the sugar mixture and stir with a rubber scraper, scraping sides of bowl, until ingredients are well mixed and batter is smooth and thick.
- With a handheld electric mixer, beat for exactly two minutes. Mixture will thicken slightly, but it will not be light and fluffy like meringue. Stir in pecans.
- Working quickly, drop the batter onto the baking sheets by rounded tablespoons, spacing about 2 1/2 inches apart. Bake the cookies on the center and lower rack for 10-12 minutes or until dry, puffed and cracked on the surface.
- Let the cookies cool for about 5 minutes on the parchment paper. Carefully remove cookies and let cool completely on a wire rack.
- Store cookies in an airtight container or freeze.