4 large egg whites
Pinch of salt
1 cup sugar
5 oz finely chopped walnuts
1.5 packs instant coffee (Starbucks)
1 oz bittersweet chocolate finely chopped
2 tablespoons cornstarch
2 cookie sheets lined with aluminum foil
1. Set racks in oven to the upper and lower thirds of the oven. Preheat oven to 300.
2. Place egg whites and salt into a bowl. With electric mixer beat eggs until white, opaque, and beginning to hold their shape. Slowly add cup of sugar until whites are stiff but not dry.
3. Scatter walnuts, coffee, chocolate and cornstarch over the egg white mix. Then fold them in with a rubber spatula. Do not mix ingredients together before mixing in.
4. Spoon mix onto with soup spoon 2 inches apart. Makes 24 large cookies or 48 small. For large cookies bake for 40 minutes or until firm to touch. 48 cookies requires around 30 minutes. Check with finger tip to determine if ready.
5 remove from pan and cool.
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