Queen Ester Chocolate Decadence Cookies
- 3/4 cup cocoa powder, measured, then sifted
- 2 1/4 cups confectioners' sugar
- 1/8 teaspoon salt
- 2 cups walnuts, toasted lightly and finely chopped
- 2 1/2 teaspoons pure vanilla extract
- 4 egg whites
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Spray about 20-30 miniature tartlet tins, preferably nonstick, with nonstick cooking spray. Place on the baking sheet.
In a bowl, hand stir 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 degrees F and bake until cookies just set up and puff, about 12-15 minutes.
Cool well. DO NOT remove right away. Let cookies stand, lightly covered with parchment paper, overnight. Next day --they simply pop out.
If you do not have the tart molds, deposit tiny amounts of the batter on a parchment paper lined baking sheet.
You would expect cookies named for a queen to be decadent and regal. These flour-free chocolate cookies are tiny gems, fallen soufflés that morph into chewy, crisp cookies, perfect for Purim.