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Chocolate Puffs from 'The Hamilton Cookbook'
This recipe is reprinted with permissions from The Hamilton Cookbook by Laura Kumin.
- 1 cup plus 2 Tbsp superfine sugar (I use my food processor and pulse for a minute)
- 1/4 cup plus 1 and 1/2 Tbsp unsweetened cocoa, preferably Dutch process
- 1 egg white
- cream of tartar, pinch (optional)
Preheat the oven to 225° F. Set aside two parchment-lined cookie sheets.
In a medium-small bowl, whisk together the sugar and cocoa until they are a uniform color. Set the mixture aside.
With a hand beater, stand mixer, or clean whisk, whip the egg white until it is very frothy and beginning to stiffen. (When using a hand or stand mixer to whip egg whites, start at a low speed and slowly raise the speed to medium. Do not use the higher speeds because egg whites whipped that way are less stable.)
If desired, add a pinch of cream of tartar to help the egg white froth and stiffen. Once the egg white reaches the soft peak stage, slowly add the sugar/cocoa mixture while continuing to beat the egg white. The result should be a thick paste.
Wet your hands slightly and form the batter into small coins about ¾-inches in diameter. Place them on the parchment-lined cookie sheets and bake for 1-1½ hours.
Store the cookies in a tightly covered container.
I decided that I had to use a baking tip to get a more decorated cookie. Laura warned me that this dough was stiff and it might be difficult. Listen to Laura. I got a workout for sure; even with what I consider a huge tip. I'm not regretting that I did it, but next time I want to make these little chocolate morsels I'll do it her way!