2 Egg whites
2 c Powdered sugar; sifted
1 c Ground or finely chopped
-pecans
1/3 c Semi-sweet chocolate chips
1 ts Pure vanilla extract
1 ts Skim milk
40 Mega chocolate chips
1. Grease a cookie sheet or use a Silpat or teflon liner.
2. Use a food processor to chop or grind the pecans until they are the
consistency of cornmeal. Set aside.
3. In a small or medium mixing bowl beat the egg whites at high speed until
stiff but not dry. They should form a peak when the beater is lifted.
Beating on medium speed gradually add the powdered sugar, 2 heaping
tablespoons at atime, until all is added. Beat an additional 1 minute or
until combined.
4. Melt the chocolate chips with the vanilla extract and the milk just
until it is able to be stirred to form a smooth fondant. (This can be
melted in the microwave using a medium to low power for 30 seconds. Be
careful not to overheat). After stirring use a spatula to fold gently into
egg white mixture.
5. Drop the mixture by a rounded 1/2 teaspoon measure 2 inches apart on the
prepared cookie sheet. Place one mega chocolate chip in the center of each
mound.
6. Bake in the 325 degree oven for about 15 minutes or until the bottom
edges are slightly cracked and the tops are smooth and set.
7. Cool about 10 minutes before removing from pan. Cool completely on wire
racks.
Preparations: 1. These cookies are low fat and have little or no
cholesterol and are low calorie. They can be served with a bowl of
raspberries.
2. For an elegant dessert place two on a plate, add a heaping tablespoon of
nonfat whipped toppingand 2 tablespoons of raspberries on each cookie.
Serve with coffee or tea after a meal. It satisfies the desire for
chocolate and for something sweet.
Recipes
Yields
1 servings