I am somewhat perplexed by the concept of flourless baking. If there is no flour, what makes up the physical essence of baked goods?
All chemical and philosophical baking thoughts aside, I thought I would attempt Francois Payards’ chocolate cookie recipe. Francois Payard is a renowned French chef known for his fancy and decadent desserts sold at his high end bakeries around the world. A small box of these very cookies will cost you $40, so best to try to make them yourself!
Ingredients: 2 3/4 cups roasted cashews (original recipe calls for walnuts, I just used what I had on hand), 3 cups confectioner’s sugar, 1/2 cup + 3 tbsp cocoa powder, 1/4 tsp salt, 4 large egg whites at room temperature, 1 tbsp vanilla extract
These are quite literally sugar cookies…
1. Pre-heat oven to 320 degrees Fahrenheit. Coarsely chop the nuts.
2. Mix the sugar, cocoa powder, and salt together. Whisk in the eggs and vanilla extract. Stir just enough so that the batter is moistened – do not overmix!
3. Spoon mounds of the batter onto a lightly greased baking sheet. Make sure to leave ample space in between as these cookies will spread out while baking.
4. Bake for 15 minutes and cool slightly before eating.
These cookies are cracked, sticky, and crispy on the outside and edges, but moist and fudge-like on the inside.
Also some serious admiration for the crispy goodness of the cookie bottom 🙂