Ingredients:

  • 3 cups (360g) powdered sugar, sifted
  • ¾ cup (65g) Dutch-process cocoa powder, sifted
  • ½ tsp fine sea salt
  • 1 tsp espresso powder
  • 3 large egg whites, room temperature
  • 2 tsp pure vanilla extract
  • 1 ½ cups (170g) chopped pecans, toasted
  • ½ cup (90g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Toast the chopped pecans for 5-7 minutes until fragrant. While the pecans cool, sift the powdered sugar and cocoa powder together into a large mixing bowl to remove all lumps.
  2. In a separate clean bowl, use an electric hand mixer or whisk to beat the egg whites and vanilla extract until the mixture is frothy, opaque, and just beginning to hold soft peaks.
  3. Gradually fold the wet egg white mixture into the dry cocoa and sugar base using a spatula. Continue folding gently until the sugar dissolves and the mixture transforms from dry to a thick, glossy, ribbon-like batter.