François Payard’s Flourless Chocolate-Walnut Cookies

I think we need to have Chocolate Wednesday...Every Wednesday on the blog.

What do you think? 

I think the biggest complaint I hear from friends who go gluten free is they really miss a good cookie. So...I'm here to tell you I have found an evil-delicious recipe that worked amazing for a chocolate chewy nugget of happiness. The cookies end up with this delicate crust on top and the chewy nutty center that make you want to cry. They're just joyful! 

 I can't even claim the recipe as my own...but it is pure awesome in it's design. So...that's my preface. Amazing recipe. I'm a big fan. 

 I found the recipe :Here
from  Payard’s Upper East Side pâtisserie and featured in his book, Chocolate Epiphany 


This recipe uses egg whites and has this chew and light delicate crust on top of the chew...it's remarkable. I've added a note at the end from the person at Payard's that tested the recipe for the book so it will help with making them at home. 
François Payard’s Flourless Chocolate-Walnut Cookies

2 3/4 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract

Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. (1) Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them. Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper. (2) In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). (3) Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days

Payard’s Upper East Side pâtisserie and featured in his book Chocolate Epiphany


Printable recipe: here

Note:

ALESSANDRANICOLE

I am the person at Payard who actually tested all the recipes for the book....and I see that some people had very good results and some not so good. This recipe completely depends on your egg whites. If your using Large eggs, medium eggs, etc. It will make a huge difference. Start with using 2 egg whites, and then slowly add the rest. The mix should look like thick brownie mix, that can be scooped. Depending on the day...how, cold, humid, not humid, your product will change a lot, as do all pastry recipes. Dont add all your whites at once, and check for the consistency first, if your dont use all the whites, it is OKAY. I hopes this helped. At Payard, we want EVERYONE to have a positive review on our recipes, especially these cookies, since they are a huge hit in the store @ Payard. GOOD LUCK

There you go my gluten free friends!
Always My Very Best,
Your Friend Chef Tess