Nutty Passover Puffs
Makes 30 cookies
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Ingredients
2 egg whites
1 3/4 cups sugar
1 teaspoon white wine vinegar
1 teaspoon vanilla extract
pinch salt
1 cup walnuts
1/2 cup blanched almonds
1/4 cup pecans
1 tablespoon peanuts
1 tablespoon pine nuts
1/4 cup semisweet chocolate chips
Preheat the oven to 300°F.
In a mini food processor, pulse the nuts with 2 tablespoons of the sugar. You want the nuts coarsely chopped, but it’s okay if some get more finely ground than others. Remove to a small bowl and add the chocolate chips and 1 tablespoon of sugar. Grind the chocolate, then add it to the bowl with the nuts.
Beat the egg whites until they hold soft peaks. Gradually pour in the sugar, beating all the while, until the egg whites are sturdy and thick. Beat in the vinegar, vanilla, and salt.
Fold in the nuts and chocolate chips. Drop mounds the size of two tablespoons several inches apart on a baking sheet. Bake for 12-15 minutes, until just firm and crackly on top. Remove to a plate to cool completely.
