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1
Preheat the oven to 275F.
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2
Line two 12 x 17-inch rimmed baking sheets with parchment paper.
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3
Using a stand mixer, whip the egg whites for 4 minutes until foamy.
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4
Add the salt and cream of tartar.
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5
Add the sugar gradually and continue whipping for about 2 more minutes until the egg whites reach a stiff peak and are glossy.
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6
Whisk in the vanilla.
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7
Fold in the chocolate and walnuts.
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8
Drop the meringue mixture by rounded tablespoonfuls onto the prepared baking sheets and gently flatten and shape into a circle.
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9
Bake for 50 minutes, rotating the pans halfway through baking, until the centers of the meringues are firm to the touch.
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10
Let the meringues cool on the baking sheets for 2 minutes before transferring them with a spatula to a wire cooling rack to fully cool.
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11
This cookie is a great surprise and change from the usual butter and sugar cookies used for sandies.
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12
Its simple to make, but its success depends on properly whipped egg whites.
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13
The key is to gradually add the sugar so the egg whites build their structure and become firm and quite glossy.
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14
In fact, you should be able to hold the bowl with the fully whipped whites upside down over your head without the whites falling out, though we really dont recommend this in practice!
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15
be sure to fold in the chocolate and the walnuts gently so you dont deflate all the air that youve incorporated.
