|
Simple little crunchy cookies, fat free! Have a bunch!
Ingredients
- 2 oz unsweetened chocolate, finely chopped
- 3/4 cup powdered sugar, sifted
- 3 Tablespoons unsweetened cocoa powder
- 3 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup white sugar
Whip it Good!
Line baking sheets with foil.
Combine powdered sugar and cocoa. Set aside.
In medium bowl with electric mixer (use chilled blades), beat egg whites and
cream of tartar until thick. Beat on high, slowly adding sugar, until stiff
peaks form. Fold in cocoa and chopped chocolate, continuing to fold until
well blended.
Fill pastry bag with the chocolate egg mixture, and pipe onto baking sheets
in stars or fun shapes. Allow to dry for an hour on the counter.
Heat oven to 200 degrees. Bake cookies for an hour (or longer).
Notes and Hints and Stuff
- Humidity is Bad
These will not turn out well when the weather (or your house) is hot and
humid. The drier the air, the happier the cookies.
- Beat it a lot.
When you think the egg whites are beaten enough, beat some more. They should
be very stiff and shiny when you are done.
- Baking longer is okay.
If you want, after you have baked the cookies for an hour at 200 degrees, turn
the oven off, but leave the cookies in the oven overnight. These are really
best when they are completely dried out.
|
