These chocolate cookies are the little treats everyone will enjoy. They are chewy with a crunchy side. Plus, they are super light thanks to their meringue-style preparation! The whipped egg whites used in the recipe allow the cookies to keep their shape without needing flour. Marvellous, isn’t it? If you follow the instructions carefully, you will easily succeed in making these dark chocolate cookies!
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Dark Chocolate Cookies
Dutch-processed cocoa powder
Egg whites, at room temperature
Brown food coloring
Preheat the oven to 300 °F (150 °C). Line 2 baking sheets with silicone baking mats or parchment paper.
In a bowl, mix the icing sugar with the almond powder and cocoa. Sieve and set aside.
Using a hand mixer at high speed, beat the egg whites until they are frothy. Then, add 1 tablespoon (15 ml) of sugar and whisk again at medium speed. Add the remaining sugar gradually.
Whisk at high speed until stiff peaks form. Add food coloring.
Gently incorporate the almond mix to the meringue in 2-3 times. Gently fold the batter until all the ingredients are well mixed.
Put 2 tablespoons (30 ml) of the preparation on a baking sheet, and repeat to make all the cookies. No need to space them far apart, they will not expand much.
Let the cookies cool on the baking sheet for 20 minutes.
Finally, cook in the oven, one sheet at a time, for 13 to 16 minutes. Turn the baking sheet after 10 minutes. Let cool a few minutes.
Keep an eye on the cookies and make sure to respect the cooking time if you want a chewy texture. To make them even more decadent, add chocolate sauce and a pinch of fleur de sel on top.
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