Ingredients:

  • 3 cups (360g) powdered sugar
  • ¾ cup (65g) Dutch-processed cocoa powder
  • ½ tsp fine sea salt
  • 3 large egg whites, room temperature
  • 2 tsp pure vanilla extract
  • 1 tsp instant espresso powder
  • 1 ½ cups (255g) semi-sweet chocolate chips
  • ½ cup (60g) chopped walnuts

Instructions:

  1. Preheat your oven to 175°C (350°F).
  2. Sift the powdered sugar and Dutch-processed cocoa powder into a large mixing bowl to remove all lumps. Whisk in the sea salt and instant espresso powder.
  3. In a separate small bowl, lightly whisk the 3 egg whites with the vanilla extract until just frothy and bubbly.
  4. Pour the frothy egg whites into the dry ingredients. Stir slowly with a spatula until a thick, glossy batter forms.
  5. Gently fold in the semi-sweet chocolate chips and chopped walnuts.
  6. Rest the batter for 30 minutes at room temperature.
  7. Scoop rounded tablespoons onto a silicone lined tray, leaving 5cm of space.
  8. Bake for 10 minutes until the tops are crackled and the edges are set.