Chocolate Chip Macaroons

• 2 egg whites
• 2/3 cup sugar
• 1 generous pinch of kosher salt
• 2/3 cup almond meal
• 1 cup semi sweet chocolate chips (Ghirardelli are my favorite.)
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped nuts (pecans, walnuts, toasted if desired; optional)

1. Line 2 heavy cooking sheets with parchment.
2. In a stand mixer, using the whisk attachment, beat egg whites and salt till stiff peaks form.
3. Beat in sugar till mixture is white, shiny and stiff, but not dry.
4. Gently fold in almond meal and vanilla extract. (You can do this in the stand mixer--just slow it down to stir.)
5. Remove bowl from stand mixer and gently fold in chocolate chips and nuts (if using).
6. Use 2 teaspoons to drop dough onto cookie sheets. Scoop with one spoon and scrape off with the other. Place them about 1-1 1/2 inches apart. They will spread a little, but they will mostly puff up in the oven.
7. Let the cookies sit on the cookie sheet for about 30 minutes.
8. Arrange 2 oven racks so that the oven is divided into thirds. Preheat oven to 350.
9. Bake at 350 for 10 minutes. Turn oven off and keep cookies in the oven for 10 more minutes. The cookies should be fragrant and starting to brown slightly.
10. Cool cookies on wire racks. Gently remove the cookies from the parchment.

egg whites, sugar, generous, almond meal, semi sweet chocolate chips, vanilla, nuts

Taken from food52.com/recipes/3775-chocolate-chip-macaroons (may not work)