How to Make It
1.
In a large bowl, stir together 2 cups icing sugar, 1/3 cup cocoa and 1/4 tsp salt; add 1 1/2 cups chopped toasted walnuts, pecans or hazelnuts and 1/2 cup chopped dark chocolate.
2.
Add 2 large egg whites and 1 tsp vanilla and stir until well combined; the batter will be goopy.
3.
Drop in large mounds (2-3 tbsp each) onto a parchment-lined baking sheet, leaving plenty of room between them, and bake at 350°F for 15 minutes, or until they spread out and look dry rather than glossy on top.
4.
Slide the sheet of parchment onto a cooling rack to cool.
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