5 oz. bittersweet chocolate
2 egg whites
1/8 tsp cream of tartar
1/4 cup superfine sugar
3/4 cup chopped pecans
1/2 tsp vanilla
Preheat the oven to 350 degrees F. Melt the chocolate. Beat the eggs whites with the cream of tartar until soft peaks form. Add one third of the sugar, beat for another minute, then add another one third more of the sugar. Beat until the whites are stiff, fold in the remaining sugar.
Fold in the nuts, chocolate, and vanilla into the mixture.
Drop level teaspoonsfuls of the cookie mixture onto parchment paper lined baking sheets 1 inch apart. Bake for 10-12 minutes until the cookies are cracked and firm to touch. Life the parchment sheets onto wire racks and allow the cookies to cool. Store in an airtight container up to 3 days.
These are perfect with a cup of espresso! Enjoy!