3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder
1/2 teaspoon salt
5 ounces bittersweet chocolate, chopped
1 and 1/2 cups chopped pecans
4 large egg whites, room temperature
Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt.
Stir in Chocolate and pecans.
Add egg whites and stir just until incorporated (do not overmix).
Drop dough by 1/4 cupfuls, 3 inches apart, onto a parchment-lined rimmed baking sheet.
Bake until cookie tops are dry and crackled, about 25 minutes. Repeat with remaining dough.
Transfer sheet to a wire rack to let cookies cool completely.