If you ever have a recipe that calls for a load of egg yolks, you’re often left in a quandary – what to do with the egg whites? I normally chuck them into a zip-lock (freezer) bag and freeze them until needed… only I rarely get around to using them.
So, what to do with egg whites? This recipe will give you one option. Whip them up into a meringue-like batter, stir in some cocoa, sugar and ground hazelnut (hazelnut meal/flour), drop the batter onto a baking tray and bake. The cookies that result are chewy and delicious. Serve on their own, or with a cup of tea/coffee or glass of milk.
CHEWY CHOCOLATE & HAZELNUT COOKIES – GLUTEN-FREE
Makes 16-18 cookies
- 100 g (¾ c and 1 tablespoon) icing (confectioners) sugar
- 25 g (¼ c) unsweetened cocoa powder
- 50 g (⅓ c ) ground hazelnuts (hazelnut meal/flour), lightly toasted in a dry frying pan
- 2 large egg whites (about 65 g or 2.25 oz)
- 65 g (⅓ c ) unrefined cane (turbinado) sugar
1. Line two baking trays (sheets/pans) with parchment paper. Preheat oven to 180°C (350°F).
2. Sift together the icing (confectioners) sugar and cocoa powder, then stir in the hazelnuts and set aside.
3. In a clean large bowl, beat the egg whites until soft peaks are formed, then gradually add the cane (turbinado) sugar, beating until the egg whites become glossy and stiff. You should be able to turn the bowl upside down and the egg whites will not move.
4. Gently fold the sweetened cocoa/hazelnut mixture into the beaten egg whites in two-three batches. There should be no white streaks left.
5. To form the cookies, spoon 1 tablespoon of the meringue batter onto the prepared baking trays (sheets/pans), leaving 2.5 cm (1 inch) between each one.
6. Bake in preheated oven on middle shelf for 15-18 minutes.
7. Once out of the oven, immediately use a large spatula (or egg/fish slice) to prise each cookie off the parchment paper. Transfer to a wire rack to cool. Enjoy!