3 lg Egg whites, room temp
1 1/2 c Sugar
1 c Unsweetened cocoa powder
3/4 c Chopped hazelnuts
(from Fitness magazine)
Preheat oven to 300, line cookie sheet with parchment paper. With an
electric mixer, beat the egg whites in a large bowl until soft peaks form.
Gradually add the sugar and beat until stiff and shiny, but not dry. Put
the cocoa powder into a sieve and stir with a spoon until it is sifted onto
the egg whites. Fold the cocoa into the whites until fully mixed. Fold in
the chopped hazelnuts. Transfer the mixture to a large, heavy saucepan.
Set over medium heat and stir with a wooden spoon until the mixture is
shiny and pulls away from the bottom and sides of pan, about 6 minutes.
Drop the batter by teaspoonfuls onto the cookie sheet, about 2 inches
apart. Bake until firm, about 25 minutes.
MAKES 2 DOZEN COOKIES. Per cookie: Calories: 96, Fat: 3g, Carbs: 15g,
Protein: 2g, Sodium: 9mg.
Yields
1 Servings
