Hazelnut Cocoa Cookies 3 lg Egg whites, room temp
1 1/2 c Sugar
1 c Unsweetened cocoa powder
3/4 c Chopped hazelnuts
Preheat oven to 300, line cookie sheet with parchment paper. With an
electric mixer, beat the egg whites in a large bowl until soft peaks
form. Gradually add the sugar and beat until stiff and shiny, but not
dry. Put the cocoa powder into a sieve and stir with a spoon until it
is sifted onto the egg whites. Fold the cocoa into the whites until
fully mixed. Fold in the chopped hazelnuts. Transfer the mixture to
a large, heavy saucepan. Set over medium heat and stir with a wooden
spoon until the mixture is shiny and pulls away from the bottom and
sides of pan, about 6 minutes. Drop the batter by teaspoonfuls onto
the cookie sheet, about 2 inches apart. Bake until firm, about 25
minutes.
MAKES 2 DOZEN COOKIES.
Hazelnut Cocoa Cookies printer friendly version located here.
Click Back to return. |