Source:Baking With the Cake Boss by Buddy Valastro
- 3 extra-large egg whites
- 1/2 teaspoon freshly squeezed lemon juice
- 1 1/2 cups powdered (10X) sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups unsalted raw walnut halves
1. Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit
2. Put the egg whites and lemon juice in the bowl of a stand mixer fitted with the whip attachment. (Be sure the bowl is immaculately clean). Whip on low speed for 2 minutes, then on maximum speed until stiff peaks form, about 5 minutes.
3. Sift the sugar and cocoa powder into the bowl together, then fold into the batter with a rubber spatula until the batter is smooth and shiny. Fold in the walnuts, until they are well coated with the batter.
4. Line two cookie sheets with parchment paper, using a nonstick spray or a dab of butter in each corner to glue the paper in place. Drop heaping tablespoons of dough 1/2 inch apart, being sure to include about the same number of walnuts (3 or 4) in each one.
5. Bake until the outside has crisped and the bottom starts to pull away from the parchment paper, 15 to 20 minutes.
6. Remove the cookie sheet from the oven. As soon as the clusters can be moved, use a spatula to transfer them to a rack and let them cool.
Enjoy the cookies right away or store when completely cool in an airtight container at room temperature up to 1 week.
Makes 18 clusters.