CHOCOLATE and Walnut cloud cookie crackles

Directions

1. . In a small bowl, melt the chocolate over a double boiler on a very low simmer. Remove the bowl from the heat and set aside.
2. . Line 1 large baking pan with parchment paper. Position the rack on the second level from the bottom of the oven. Pre-heat the oven to 350F/180C/Gas4.
3. . Within a very clean bowl, beat the egg whites with an electric mixer until just frothy. After a few seconds, add the cream of tartar (*) and continue beating until soft peaks form. Afterwards, while still beating, gradually add the vanilla and the sugar until the egg whites hold stiff peaks but don’t look dry. .
4. . Now, while trying not to deflate the egg whites, gently fold in the nuts and melted chocolate.
5. . Onto the prepared baking pan, immediately drop 20 cookies with the aid of a very small #60 ice-cream scoop. Leave about 1 inch between each cookie.
6. . BAKE for about 14 minutes or until the cookies are shiny appearance with its necessary cracks. This will render a firm outer shell with a slightly gooey inside. Transfer the cookies onto a metal rack and let them cool completely.
7. . Cookies are best eaten the same day or no later than 2 more days if left in an airtight container. These cookies do not freeze well.
8. . Happy baking from Claudia's kitchen...Foodessa.com