Rivky01/17/11




These are simple, dark, and delicious. There is no potato starch, so it does not taste "Pesachdig" and, in fact, they're delicious all year round! This recipe was printed in 2006 in Chocolatier Magazine.






  • SERVING/YIELD
    18


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #27132





















  • Rivky











INGREDIENTS













  • ¾ cup cocoa










  • 2.5 cup confectioners sugar










  • 1 pinch salt










  • 1 Tbsp vanilla extract










  • 4 egg whites, graded large










  • 2 cup walnuts, coarsely chopped










  1. Place rack in center of oven and preheat to 350 degrees. Grease a non-stick baking sheet with cooking spray. Line with parchment paper.



  2. With a paddle attachment, mix the cocoa, confectionary sugar and salt on low for 1 minute.



  3. In a small bowl, whisk the egg whites together with the vanilla. With the mixer on, slowly add the whites to the dry ingredients. Turn mixer speed up to medium and mix for 2 minutes.



  4. Using an 1/8 cup (2 Tbsp) measure, scoop and mound the batter onto the baking sheet, spacing 2-inches apart.



  5. Place pan in oven and immediately lower temperature to 320 degrees. Bake for 12-15 minutes or until small, thin cracks appear on the surface.



  6. Transfer to a wire rack and cool completely.















CONVERTER





=>










REVIEWS

Please register or login to review.
There are no user reviews for this listing.

 
 
 
 
JJextensions Developed by JJExtensions
RADesign Designed by RADesign
zest CookKosher is a Zest Group project