These cookies have the best of everything: They are crunchy on the outside and gooey in the middle.
Put the egg whites in the bowl of an electric mixer. Whip them on medium high speed until frothy. Increase to high speed and slowly add the sugar. Continue whipping until stiff. Remove the bowl from the machine, and by hand fold in the remaining ingredients. The batter should not be completely mixed; it should have some brown and white streaks.
Line a baking sheet with parchment paper. Drop
When cool, store in an airtight container.
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