• 3 egg whites
  • A pinch of salt
  • 3/4 cup sugar
  • 1/2 cup good quality Dutch cocoa
  • 1/3 cup finely chopped California walnuts


  1. Preheat oven to 180°C .
  2. Place egg whites and salt in large mixing bowl. Beat with an electric beater or by hand with a wire whisk until they form soft peaks.
  3. Gradually add the sugar so the peaks stiffen.
  4. Sift cocoa over peaks and fold in with walnuts.
  5. Spoon mounds about 1” in diameter and about 1” apart onto a parchment-lined baking sheet.
  6. Bake 20 minutes or until dry to the touch. Let cool completely before removing from baking sheet.