At last a recipe post! I haven't been cooking so much as throwing anything I can find into tupperware and running off somewhere, or nibbling on crackers at strange times throughout the day. Not a meal but irresistible accompaniment to afternoon tea or coffee.
Beacon Hill Cookies
Ingredients
- 100g 70% dark chocolate
- 2 egg whites
- ½ teaspoon cream of tartar
- 50g fruit sugar (or 70g caster sugar)
- 30g cocoa powder
- 50g chopped hazelnuts
- ½ teaspoon vanilla extract
Method
Heat the oven to 180C. Melt the chocolate over a bain marie or in the microwave. In a large mixing bowl whisk together the egg whites until they reach soft peaks. Tablespoon by tablespoon add in the cream of tartar and sugar.
Fold the cooled chocolate, nuts and vanilla and cocoa powder into the mixture.
Onto parchment lined baking sheets drop teaspoons full of the mixture onto the parchment leaving 4cm around each dollop. Bake for 10-12 minutes or until slightly cracked on top. Leave to cool for 5 minutes before transferring to a wire rack.
I adapted the recipe slightly to use less cocoa powder as these cookies prove to be already a serious chocolate hit. The Hazelnuts add perfect crunch (and protein) and the egg white mixture means they stay gooey for ages. Sooo damn good.
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