Это предварительный просмотр рецепта "CHOCOLATE and Walnut cloud cookie crackles".

Рецепт CHOCOLATE and Walnut cloud cookie crackles
by Foodessa

CHOCOLATE and Walnut cloud cookie crackles

Tickle your palate with this flourless and easy to make last minute cookie. Based on Alice Medrich's Chocolate Soufflé Cookies. A slightly moist and gooey inside is encased with a protective crunchy and desired exterior.

For a detailed post...refer here:
http://www.foodessa.com/2013/02/love-for-chocolate-desserts-3-recipes.html

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Avg. 4.8/5 2 голоса
  США American
  Порций: 20

Ингредиенты

  • . > American / Metric measures <
  • . 6 oz. (180g) bittersweet 65-70% chocolate, coarsely chopped
  • . 2 xLarge (90ml) egg whites (room temperature)
  • . 1/8 tsp. (0.5ml) cream of tartar *
  • . 1/2 tsp. (2.5ml) pure Vanilla extract
  • . 6 Tbsps. (85g) granulated sugar
  • . 3/4 cup (100g) walnuts, finely chopped
  • . (*) Cream of tartar can be either replaced with a dash of lemon juice or white vinegar or pinch of salt

Инструкции

  1. . In a small bowl, melt the chocolate over a double boiler on a very low simmer. Remove the bowl from the heat and set aside.
  2. . Line 1 large baking pan with parchment paper. Position the rack on the second level from the bottom of the oven. Pre-heat the oven to 350F/180C/Gas4.
  3. . Within a very clean bowl, beat the egg whites with an electric mixer until just frothy. After a few seconds, add the cream of tartar (*) and continue beating until soft peaks form. Afterwards, while still beating, gradually add the vanilla and the sugar until the egg whites hold stiff peaks but don’t look dry. .
  4. . Now, while trying not to deflate the egg whites, gently fold in the nuts and melted chocolate.
  5. . Onto the prepared baking pan, immediately drop 20 cookies with the aid of a very small #60 ice-cream scoop. Leave about 1 inch between each cookie.
  6. . BAKE for about 14 minutes or until the cookies are shiny appearance with its necessary cracks. This will render a firm outer shell with a slightly gooey inside. Transfer the cookies onto a metal rack and let them cool completely.
  7. . Cookies are best eaten the same day or no later than 2 more days if left in an airtight container. These cookies do not freeze well.
  8. . Happy baking from Claudia's kitchen...Foodessa.com