2 egg whites, room temperature
1 teaspoon cream of tartar
Pinch of salt
½ cup sugar
½ cup Dutch process cocoa
1 cup chopped pecans
Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper. In a mixing bowl using a whisk attachment, whip egg whites until they hold shape, then add the cream of tartar, vanilla, and salt. Continue whisking while gradually adding sugar and cocoa until mixture is very thick and glossy. Remove bowl from mixer and gently fold in chopped pecans. Drop by spoonful (or use a large piping bag with a large tip) onto prepared baking sheets. Bake for 1 hour or until cookies are dry. Cut oven off and leave pans in oven until cool and dry. Remove cookies from pan and dust with additional cocoa. Store in an air-tight tin until ready to serve.
Yield: approximately 3 dozen
