These are SO good! I just made them for the first time tonight! They're perfect and light and satisfy my chocolate craving without overdoing the richness. They're like mini chocolate meringues - kinda crunchy on the outside and soft and gooey on the inside. SO good warm out of the oven!
Rachel's Notes: I followed the recipe exactly except for the Heath Bars. I had a bag of already chopped Heath bars (found in the baking isle by the chocolate chips) so I measured just under 4 oz. in a measuring cup and used that.
Before beating the eggs I put the glass bowl in the freezer for 5 minutes. Makes stiff peaks form a heck of a lot faster! Enjoy!
Yield: 2 dozen cookies (serving size: 1 cookie)
Ingredients
* 4 large egg whites
* 1/3 cup granulated sugar
* 1 cup sifted powdered sugar
* 1/2 cup unsweetened cocoa (such as Hershey's)
* 2 (1.4-ounce) chocolate-covered toffee bars (such as Heath), crushed
* Cooking spray
Preparation
Preheat oven to 350°.
Beat egg whites in a large bowl with a mixer at high speed until SOFT peaks form. Gradually add granulated sugar, beating until STIFF peaks form.
Combine powdered sugar, cocoa, and candy bars in a small bowl, and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate quickly). Fold in remaining cocoa mixture until smooth. Drop the egg mixture by rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350° for 15 minutes (puffs will be soft in center).
Nutritional Information
Calories:
52 (24% from fat)
Fat:
1.4g (sat 0.9g,mono 0.5g,poly 0.1g)
Protein:
1.1g
Carbohydrate:
9.9g
Fiber:
0.7g
Cholesterol:
1.7mg
Iron:
0.3mg
Sodium:
19mg
Calcium:
7mg
Source: Recipe by Mary Knoblock - Myrecipes.com
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