1. Heat oven to 180C fan bake. It needs to be completely heated.
2. Whisk egg whites with a pinch of salt until soft peaks form. Gradually add sugar a little at a time. Whisk until mixture is stiff and sugar has dissolved.
3. Add vanilla and whisk. Fold in the nuts and chocolate.
4. Place small spoonfuls on a baking paper-lined tray. Put tray in the oven, turn it off and forget about it until the next day.
5. Store cookies in an airtight container.

Cook’s tip

These can be sandwiched together with truffle mixture.