Taffy's Chocolate Cookies

(Catalan basket class 2008)

2 large egg whites
120g golden caster sugar
120g Pecan nuts roughly chopped
150g dark chocolate (70% cocoa) chopped
1tsp vanilla extract

set oven to 18c/gas4/fan 160c

Line two baking sheets with foil

Whisk egg whites with a pinch of salt until stiff and dry

Gradually add sugar to make a tick glossy meringue

Fold in nuts and chocolate, then Vanilla

Spoon heaped teaspoonfulls of mixtuer onto sheets (well spaced), place in oven and then TURN OFF THE OVEN then leave at least three hours, or overnight, peel cookies off foil carefully.

Will store for three or four days in airtights container