Instructions: * Note: Rather than cracking a number of eggs, you can buy cartons of liquid egg whites at supermarkets.

Heat the oven to 375 degrees. Line a baking sheet with parchment paper.

Mix together the egg whites, cocoa, salt and sugar on medium speed until the batter is stiff and all ingredients are well incorporated, about 5 to 7 minutes. Stir in the walnuts or pecans by hand.

Place the batter by rounded teaspoonfuls onto the baking sheet; work in batches. Bake until the cookies are a bit shiny and slightly cracked, 10 minutes. They will look underdone but do not overbake.

This recipe yields 48 cookies.

Yield: 48 cookies

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