Hazelnut cocoa cookies

1 Servings

Ingredients

Quantity Ingredient
3 larges Egg whites, room temp
1½ cup Sugar
1 cup Unsweetened cocoa powder
¾ cup Chopped hazelnuts

Directions

(from Fitness magazine)

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. Per cookie: Calories: 96, Fat: 3g, Carbs: 15g, Protein: 2g, Sodium: 9mg.

Posted to Digest eat-lf.v096.n225 Date: Fri, 22 Nov 1996 13:00:22 -0500 (EST) From: mleberte@... (Michelle Leberte)

Related recipes