Post by Sylvia on Feb 10, 2010 18:14:00 GMT -6
Life's too short, for separating eggs. I am 63 and have never made meringues from scratch in my life, someone else always did the whites for me. My GD used to enjoy doing the over-the head thing.
This recipe doesn't need the yolks, so arrange it on a day when you will use the yolks for something else, creamy scrambled eggs on toasted home made bread - or freeze etc.
Chocolate Chewies
Preheat oven to 320F/160C degrees
Makes 18 large cookies
3 cups / 11 oz / 310 g walnut halves, toasted & cooled
4 cups / 1 lb / 453 g confectioner's (powdered) sugar
1/2 cup plus 3 tablespoons / 2 oz / 60 g unsweetened cocoa powder
scant 1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon real, good-quality vanilla extract
All you need is a bowl and a wooden spoon. Because I'm lazy, I did use my Kenwood on slow with the K beater.
Line three (preferably rimmed) baking sheets with parchment paper. Or you can bake in batches with fewer pans.
Make sure your walnuts have cooled a bit, then chop coarsely and set aside. Sift together the confectioner's sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.
Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies really expand. Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.
Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes. They look a bit sad at first, then really blossom. You might want to rotate the baking sheets.
Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container for a couple days - but mine didn't make it to the container, not unusual in my house!!
Sylvia
This recipe doesn't need the yolks, so arrange it on a day when you will use the yolks for something else, creamy scrambled eggs on toasted home made bread - or freeze etc.
Chocolate Chewies
Preheat oven to 320F/160C degrees
Makes 18 large cookies
3 cups / 11 oz / 310 g walnut halves, toasted & cooled
4 cups / 1 lb / 453 g confectioner's (powdered) sugar
1/2 cup plus 3 tablespoons / 2 oz / 60 g unsweetened cocoa powder
scant 1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon real, good-quality vanilla extract
All you need is a bowl and a wooden spoon. Because I'm lazy, I did use my Kenwood on slow with the K beater.
Line three (preferably rimmed) baking sheets with parchment paper. Or you can bake in batches with fewer pans.
Make sure your walnuts have cooled a bit, then chop coarsely and set aside. Sift together the confectioner's sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.
Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies really expand. Don't try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.
Bake until they puff up. The tops should get glossy, and then crack a bit - about 12 -15 minutes. They look a bit sad at first, then really blossom. You might want to rotate the baking sheets.
Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container for a couple days - but mine didn't make it to the container, not unusual in my house!!
Sylvia