This appeared in Everyday Food Jan./Feb. 2008
3/4 c. sugar
1 Tb. cornstarch
3 lg. egg whites, room temperature
1/4 tsp. salt
1 tsp. instant espresso powder
3 Tb. unsweetened cocoa powder
1/2 c. semi-sweet chocolate chips (I think mini would be best)
Preheat oven to 300 degrees F with racks in the upper and lower thirds. Line two lg. baking sheets with parchment paper. In a small bowl, whisk together sugar and cornstarch; set aside. In a large bowl, using an electric mixer, beat egg whites and salt on med. speed until frothy. Beating constantly, add sugar mixture slowly, beat until stiff, glossy peaks form, 6-8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatual, fold in chocolate chips.
Drop batter by level tablespoonfuls onto prepared baking sheets, about 1 in. apart. Bake until crisp, about 40 min. rotating sheets halfway through. Cool completely on sheet, about 20 min. Makes 48
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