12 oz powdered sugar
1 oz unsweetened cocoa
1/2 oz dark cocoa
1/2 tsp salt
3 egg whites
1/2 tsp vanilla
7 oz chopped pecans
Sift the dry ingredients together.
Add dry ingredients to a stand mixer fitted with the whisk attachment.
Turn mixer into low and add one egg white at a time (the mixture will appear very dry until the last egg white).
Add vanilla and turn the mixer onto medium-high and beat for 2 minutes.
The batter will be quite thick (think brownie batter).
Fold in the pecans.
Spoon the batter onto parchment-lined baking sheets (about 2-3 Tbsp) and place into the oven. Bake for 18 minutes and remove from oven.
Let cool completely on baking sheet before removing.
Yields 12-18 cookies, depending on size.