These are Amazing!!
Makes 48..
3/4 cup sugar
1 tablespoon cornstarch
3 large egg whites, room temperature
1/4 teaspoon salt
1 teaspoon instant espresso powder
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips
Directions:
Preheat oven to 300 degrees, with racks in upper and lower thirds.
Line two large baking sheets with parchment paper; set aside.
In a small bowl, whisk together sugar and cornstarch; set aside.
In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy.
Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through).
Add espresso powder and cocoa; beat until well blended.
With a rubber spatula, fold in chocolate chips.
Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart.
Bake until crisp, about 40 minutes, rotating sheets halfway through.
Cool completely on sheets, about 20 minutes.
Preheat oven to 300 degrees, with racks in upper and lower thirds.
Line two large baking sheets with parchment paper; set aside.
In a small bowl, whisk together sugar and cornstarch; set aside.
In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy.
Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through).
Add espresso powder and cocoa; beat until well blended.
With a rubber spatula, fold in chocolate chips.
Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart.
Bake until crisp, about 40 minutes, rotating sheets halfway through.
Cool completely on sheets, about 20 minutes.
Martha Stewart Recipe..
Photography by Diane Marks. 2010. All rights reserved.
Photography by Diane Marks. 2010. All rights reserved.
