Chocolate Walnut Clouds with Cocoa Nibs

5 from 1 vote

Chocolate Walnut Clouds with Cocoa Nibs are a type of meringue cookies crispy on the outside but still have a soft crispy texture inside, totally irresistible.

Servings servings

Prep Time 20

Cook Time 30

Total Time 50

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Ingredients

1/4 cup walnuts , toasted and chopped
1 tbsp unsweetened cocoa powder
2 tsp cornstarch
1 ½ tsp cocoa nibs
2 oz (60g ) bittersweet chocolate , finely chopped
3 large egg whites
pinch of salt
3/4 cup sugar
1/2 tsp vanilla extract
extra flavors: almond extract , cardamom

Instructions

1. Preheat the oven to 300F (150C). Line 2 baking sheets with parchment paper.
Toast the walnuts using a dry non stick pan. Let them cool slightly and chop. Place them in a medium bowl.
Finely chop the chocolate and add over the walnuts. Add cornstarch, cocoa powder, cocoa nibs, cardamom or any other spice you may want to use and stir to combine.
Beat the egg whites with salt until soft peaks form. Gradually add the sugar and continue beating until the whites are stiff and glossy. Beat in the vanilla extract.
Fold in the dry ingredients. Using an ice cream scoop make 8 mounds of the meringue onto each baking sheet. Scoop the remaining meringue on top of the existing mounds, like forming little snowmen.
Bake the cookies in the upper and lower thirds of the oven for about 30-40 minutes, until firm when tapped; shift the sheets halfway through baking. Transfer the sheets to racks and let the cookies cool before serving.