Too, too, too easy!
I was concerned there were too few egg whites for all that sugar and nuts, but I was wrong. They turned out perfect.
Second batch, I substituted chocolate for nuts. I crushed some dark chocolate bark to small crumbs and used just 1.5 cups. I also stirred 1T cocoa powder into 1C white sugar instead of using brown sugar. This turned out great, but was a little intense. I may use milk chocolate next time.
Parchment paper makes this such a breeze. When the pan comes out of the oven you can slide the paper onto cooling racks. Within a minute you can pull the cookies off the paper, and into storage (if they last that long).
2 users found this review helpful
Dec. 17, 2012