Crisp and chocolatey cookies always win me over. This gluten-free version by the famous French baker extraordinaire, Francois Payard, is everything you can imagine. The meringue makes them chewy and the nuts give a crisp texture. Admittedly, the more than 2 cups of powdered sugar isn't the best option, but these cookies are for special occasions.
Let the nuts cool slightly, then transfer them to either a work surface and coarsely chop them or toss them in a food processor for a few seconds.
I added a cup of shredded sweetened coconut to half the batch and they were divine…like chocolate-coconut macaroons—with walnuts.
*Somewhere online I found this comment written by the person at Payard who actually tested all the recipes for the book where this recipe is originally found. She writes:
I see that some people had very good results and some not so good. This recipe completely depends on your egg whites. If you are using large eggs, medium eggs, etc., it will make a huge difference. Start with using 2 egg whites, and then slowly add the rest. The mix should look like a thick brownie mix that can be scooped. Depending on the day...how cold, humid, not humid, your product will change a lot, as do all pastry recipes. Don’t add all your whites at once, and check for the consistency first, if you don’t use all the whites, it is OK. I hope this helps. At Payard, we want everyone to have a positive review on our recipes, especially these cookies, since they are a huge hit in the store @ Payard. Good luck.