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| Chocolate Souffle Cookies |
These cookies satisfy your sweet tooth with less guilt and are a sure crowd pleaser. They are light and fluffy from the meringue and have a light crunch from the hazelnuts. Grab one quick before they're gone!
Chocolate Soufflé Cookies Recipe
adapted from pastrystudio
Makes about 20 1 1/2" cookies
6 oz bittersweet or semisweet chocolate
2 large egg whites @ room temperature
1/8 t cream of tartar
1/2 t vanilla
1/4 C sugar
3/4 C finely chopped hazelnuts, toasted
Preheat oven to 350 degrees. Line two baking sheets with parchment or silpats.
Chop the chocolate into very small pieces and place in a heatproof bowl. Melt the chocolate over a bain marie, making sure the bowl is not touching the water. Take off the heat and stir until smooth. Set aside to cool.
Whip the egg whites with the cream of tartar until they are opaque and soft peaks form. Continue whipping and gradually add the vanilla and sugar until the egg whites hold stiff peaks but are not dry.
Gently sprinkle the nuts and pour the cooled chocolate over the whipped whites. Fold the mixture together until the color is just about uniform, doing your best not to deflate the egg whites.
Immediately drop level teaspoons of batter onto the baking sheets, leaving at least 1” spacing between the cookies. Bake until cookies are shiny and cracked, about 10 to 12 minutes. They should be firm on the outside but still gooey inside when you nudge them.
Transfer the cookies to wire racks and cool completely.
This recipe looks like a keeper! It looks a little challenging though when folding the chocolate and nuts. Thanks for sharing this :)
ReplyDeleteAlisa, I am glad you liked the recipe! Folding the egg whites without deflating them is a challenge especially when you want the entire batter to be coated in chocolate. The general rule is to use a large spatula, cut a path down the middle of the mixture with the edge of the spatula. Then gently turn half the mixture over onto the other half. Continue cutting down the middle and turning a portion over. Don't stir. The purpose of folding is to retain the air you have beaten into the whites.
ReplyDeleteHope this helps!