adapted from Payard Patisserie
Source: Gourmet magazine April 2002
Oven 350, parchment paper on two baking sheets
Whisk together cocoa, cinnamon, sugar and salt in bowl
Beat egg whites, add to cocoa mixture; add vanilla, beat at medium speed, add nuts and chips
Drop onto baking sheet with parchment paper.
Put on middle rack of oven and reduce temp to 325
Bake 15 - 17 minutes
Cool completely on baking sheet and then peel from paper
To do 2nd batch, raise oven temp to 350 again, put cookies on oven and reduce to 325.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 220 | ||
Calories from Fat: 73 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.8mg | 1 % | |
Potassium 115.4mg | 3 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 34.1g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 220
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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