Flourless Chocolate Walnut Cookies

"This is a keeper", Ann said last night. It is from Francois Payard's new cookbook
"Chocolate Epiphany". He has a patisserie on the Upper East Side in New York.
2 3/4 cups walnut halves toasted for 9 nimutes in a 350 oven
3 cups powdered sugar
1/2 cup plus 3T unsweetened cocoa powder
1/4t salt
4 large egg whites, room temp.
1T pure vanilla extract

Preheat oven to 350, toast the walnuts spread on a cookie sheet until golden and
fragrant. Let cool slightly the chop them. Position two racks in the upper and lower
thirds of the oven and lower temp to 320. Line two cookie sheets with parchment paper.
Whisk the sugar and cocoa powder and salt, add the walnuts and mix them (all on low).
Change to medium and mix the egg whites and vanilla until the batter is just moistened(do not overbeat). Spoon the batter onto baking sheets(with parchment) in 12 evenly spaced mounds and bake for 14-16 minutes until 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 (with the cookies) onto wire racks to cool. Eat while still warm with a cold glass of milk. Mmmmmm!