2 1/4 cups powdered sugar (or caster sugar)
1/4 teaspoon salt
1 teaspoon instant coffee (I use decaf)
3 large egg whites
2 teaspoons vanilla extract
1 to 2 cups chocolate chips (I like mini-chocolate chips)
1/2 cup chopped walnuts
Preheat oven to 350 F.
Line two cookie sheets with parchment paper, then grease the paper or the cookies will stick.
Mix dry ingredients together. Stir in egg whites and vanilla until smooth.
Using a teaspoon, drop dough onto baking sheets 3 inches apart. Bake cookies 6 to 8 minutes, depending on the size of the cookies. They should appear shiny on top with some crackles.
Let cookies cool on baking sheet before removing them. If you try to remove them before they are cool, they tend to crumble.
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