OK. These might not actually be Parisian, or even French. However, they are adapted from a recipe by François Payard for his Payard Patisserie and Bistro in New York City. The bakery and its offshoots were beacons of French café culture from 1997-2018. Even better, they are naturally gluten free and super simple to make.
Parisian Flourless Chocolate Cookies*
3 cups confectioners' sugar
1/2 cup + 3 tablespoons cocoa powder, Dutch-processed or natural
1/4 teaspoon kosher salt
2 cups chopped pecans or walnuts
2 ounces dark or semisweet chocolate, shaved/cut from a bar with a serrated knife (optional)
1 whole egg + 2 large egg whites, at room temperature [NOTE 1]
1 tablespoon pure vanilla extract
Yield: 2 dozen cookies
Place racks in upper and bottom thirds of oven and preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Combine cocoa powder, confectioners’ sugar, salt, and nuts in bowl of electric mixer fitted with paddle attachment. Mix on low speed for 1 minute. If using shaved chocolate, add and mix for another 10 seconds.
With mixer running, slowly add egg whites and vanilla. Mix on medium speed for 2-3 minutes, until mixture has slightly thickened. You want to stop mixing when batter is the consistency of a brownie batter.
Using two tablespoons, scoop a tablespoon of batter onto prepared baking sheet, 12 to a sheet.
Put cookies in oven, and immediately lower temperature to 320°F. Bake for 7 minutes, then rotate pans, top to bottom and front to back. Bake 7 more minutes. Cool completely before removing cookies from paper. Store in airtight container up to 2 days.
NOTE 1. The original recipe calls for 4 egg whites and no yolks. Made with all whites the cookies spread flatter and are shinier. The addition of the yolk makes them puffier, but without the beautiful gloss.
*Adapted from Payard's Flourless Chocolate Cookies, featured on various sites
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