1/3 cup egg whites
= (or 1/3 cup Eggology liquid egg whites)
1/2 cup white sugar
6 ounces semi sweet chocolate chips - (3/4 cup)
1/2 teaspoon pure vanilla
1/2 teaspoon almond extract
1 cup chopped walnuts - (generous)
Preheat oven to 350 degrees.
Place rack in lower third of oven.
Cover two large baking sheets with parchment paper.
In a small metal bowl, beat egg whites, adding sugar slowly, until the whites are stiff but not dry. Using a rubber spatula, carefully stir in melted chocolate, vanilla, almond extract and chopped nuts into egg whites.
Drop spoonfuls of batter -- about 1 1/2 to 2 tablespoons -- onto the parchment lined baking sheets.
Bake for 12 to 15 minutes or until tops are completely dry. Do not overbake. Cool completely in pan before removing with a spatula.
This recipe yields 12 to 18 cookies.