Diy and ideas
Ingredients:
- 1 1/2 cup (180 grams) powdered sugar
- 1/3 cup (35 grams) unsweetened cocoa powder
- a pinch of salt
- 1 or 2 large egg whites at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (90 grams) semi-sweet chocolate chips
Instructions:
- Preheat the panggangan to 180 degrees C (355 degrees F). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the icing sugar, cocoa powder and salt.
- Add the vanilla extract, the egg white and whisk until you obtain a thick but moist batter. If it seems too thick, add another egg white.
- Fold in the chocolate chips.
- flourless chocolate cookies
- Scoop the batter onto the prepared baking sheet. Leave enough space between each cookie as they will spread a bit.
- flourless chocolate cookies
- Bake for 12-14 minutes, until the tops are glossy and they begin to crack.
- Let the cookies cool completely before removing them from the baking sheet with a spatula.
- Store the flourless chocolate cookies in an airtight container at room temperature for up to 3 days.
Sumber http://bit.ly/2SovIa1
from Recipes Easy http://bit.ly/2Uq6ZTp
Source
diyandideas2019.blogspot.com
Bridgette Brock
Tuesday, January 29, 2019