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   Ingredients :
6 oz (180 g) semisweet chocolate, finely chopped
2 egg whites, at room temperature
1/8 teaspoon cream of tartar
½ teaspoon vanilla extract
¼ cup sugar
¾ cup nuts or pecans, finely chopped


Preheat oven to 350ºF (180ºC). Grease 2 cookie sheets or line with parchment paper or silicon mat.
Melt chocolate over hot water or in the microwave and reserve. Whip egg whites in the mixer with cream of tartar until soft peaks form. Gradually whip in vanilla extract and sugar and continue whipping until mixture is thick and firm.
Remove bowl from mixer and fold in chopped nuts and melted chocolate.
Drop teaspoons of the butter onto the baking sheets leaving 1 inch (3 cm) between cookies.
Bake in the oven for 10 – 12 minutes or until cookies are shiny and cracked.
Cool cookies on a rack. Dust over with confectioner’s sugar.
Keep in an airtight container.
        Yields: Approximately 40 cookies (2 “ / 4 cm)
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