French Chocolate Passover Cookies
This recipe is a typical flourless, butter-less, yolk-less, chocolate cookie found in almost every French pastry chef's repertoire. I made them at hotel school and still find them a must for special occasions or to treat a chocoholic. As good as this traditional recipe is, I am not keen on their rather modest appearance. Made as they are usually made, they are almost as flat as pancakes. Instead, I make these cookies in tiny tartlet molds (use tiny muffin tins if you like). The molds contain the soft, foamy batter and result in a crisp-edged, fudgy centered, incredible cookie/macaroon that is only as chocolaty as it is different and sophisticated.. Use the best quality cocoa you can find.
3/4 cup cocoa powder, measured, then sifted
Preheat the oven to 350 F. Line a large baking sheet with parchment paper. Spray about 30-40 miniature tartlet tins, preferably nonstick, or mini Madeleine molds with nonstick cooking spray. Place on the baking sheet.
In a large bowl, whisk the cocoa, sugar, salt, and walnuts to blend. In a mixer bowl, whisk the egg whites on slow, then on high speed until they are quite stiff. Then fold in the egg whites and vanilla into the dry ingredients. You will have a thick but soft batter. Using a small ice-cream scooper, deposit batter into prepared tartlet molds. Place in oven, immediately reducing temperature to 325 F and bake until cookies just set up and puff, about 12-15 minutes.
Cool well. Do not remove cookies right away. Let cookies stand, lightly covered with parchment paper, overnight. Next day the cookies should easily pop out as you unmold them.
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