Brutti ma Buoni
These little morsels are crunchy on the outside and chewy on the inside- a great combination for a cookie. Beating the eggs to produce this thick lustrous batter helps create the texture while the addition of chocolate and vanilla make them taste delicious.
4 egg whites
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tsp (5 mL) vanilla
2 cups (500 mL) chopped Toblerone or bittersweet chocolate
Icing sugar
In large heatproof bowl set over saucepan of gently simmering water, whisk together egg whites and sugar. Cook, whisking frequently, for about 5 minutes or until hot and opaque; remove from heat. In stand mixer, using whisk attachment, beat mixture for about 7 minutes or until thick and glossy and bowl is cool to the touch. Fold in flour, vanilla and chopped chocolate.
Using small ice cream scoop, or level tablespoonful (15 mL) drop batter onto parchment paper-lined baking sheet. Bake in centre of 350 F (180 C) oven for about 12 minutes or until light golden and firm to the touch. Repeat with remaining batter. Let cool completely in pan on rack. Sprinkle with icing sugar before serving.
Makes about 60 cookies.
Ginger Variation: Omit vanilla and chocolate. Replace with 1 tsp (5 mL) ground ginger and 1 cup (250 mL) chopped crystallized ginger.
Tip: If using a handheld mixer the volume of eggs after beating will be less so you will get fewer cookies.
