Categories: Cookies

Ingredients

• 4 egg whites
• 1/2 tsp. lemon juice
• 1/2 tsp. vanilla extract
• Pinch of salt
• 3/4 cup sugar
• 12 oz. 70-72% cacao dark chocolate, melted and cooled
• 1/2 cup chopped walnuts, plus walnut halves for garnish
• 1/2 cup chopped dried cherries or cranberries

Directions

1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
2. Using a hand mixer or stand mixer fitted with a whisk attachment, beat egg whites, lemon juice, vanilla and salt until foamy. Gradually add sugar, beating until stiff peaks form. Fold in chocolate, walnuts and cherries.
3. Scrape half of batter into a large zip-top plastic bag. Cut a 3/4-inch hole in one corner of bag. Pipe 2-inch cookies onto prepared cookie sheets. Repeat with remaining batter and a clean zip-top bag. Top each cookie with a walnut half. Bake 15 minutes or until outside is set and dry. Cool completely on sheet pans. Store in an airtight container for up to a week.

4. makes 36 cookies

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