Chewy chocolate cookies made with egg whites, nuts and powdered sugar.
I have made a ton of meringues over the past few weeks and through trial and error, found that organic eggs worked better than regular eggs. Interestingly, room temperature and non-organic egg whites beat into peaks quickly, but didn’t hold up as well when sugar was added. Cold egg whites and organic egg whites took a few seconds longer to beat into peaks, but were more stable when additional ingredients were added. In this recipe the mixture will still collapse a bit when you add the sugar, but when the nuts are added it should still be thick enough to stay in little piles on your baking sheet.