imageThis is another terrific video from hilarious actress Judy Greer’s online web series, “Reluctantly Healthy.”  I’m humming the theme song now.  These cookies are like air thanks to the modified meringue in it, AND very little refined sugar, AND healthy antioxidants from dark chocolate, AND no fat other than what’s in the dark chocolate, AND the protein from the egg whites.  Uh, WINNING.

Ingredients

  • 3 egg whites

  • 6 oz. dark chocolate, chopped (I like to do half 72% cocao content and half dark chocolate with sea salt and almonds)

  • 1/4 cup sugar

  • a pinch of cream of tartar (you’ll notice as you make these that the size of your pinch will make a difference; just experiment to see which results you like better, although ALL are delicious)

  • 1/2 tsp vanilla extract

  • 1/4 cup of semi-sweet chocolate chips (I just coarsely chop half of my dark chocolate with sea salt and almonds because I usually don’t have chocolate chips laying around)

  • Optional:  toasted chopped pecans, walnuts, or almonds (coarsely chop them, spread them in a cake pan, and bake at 350 for no more than 5 minutes)

Procedure

  1. Preheat the oven to 350.  Line a baking sheet with parchment paper and lightly spray with non-stick cooking spray.

  2. In a standing mixer with a whisk attachment (you can also use a hand mixer), beat the egg whites for a couple of minutes on medium-high till they get a little frothy.  Then introduce the sugar, cream of tartar and vanilla extract.

  3. Keep beating until the egg whites are huge and white and frothy and hold a peak when you remove the beaters.

  4. While the eggs are beating (this is where a standing mixer is nice because you can be beating your egg whites while you do the other steps, but you can do the eggs completely first and then go onto this step), melt the chocolate in a metal bowl that is placed in a saucepan with boiling water.  This method (as opposed to just melting it in a pot) allows the heat to gently melt the chocolate with much less of a risk of burning and scalding.  Once chocolate is burned there is no saving it.  Once the chocolate is melted, pour it into the bowl with the egg white mixture and fold it in gently with a rubber spatula until it is well-incorporated.

  5. TIP:  to reduce the amount of folding you have to do, after folding in the melted chocolate a couple of times, pour in the chocolate chips and fold the melted chocolate and the chips altogether.

  6. Drop spoonfuls onto the prepared baking sheet, about 4 to 5 across, depending on how big your spoonfuls are.  The cookies will spread a bit so give at least an inch between them, although if you choose to do tiny drops of the mixture, they won’t spread as much.

  7. A great addition:  sprinkle toasted chopped almonds, walnuts, or pecans on top of each cookie.

  8. Bake for 10-15 minutes (my oven runs a bit hot, so 12 minutes is perfect).

  9. Allow to cool and enjoy!  (Watch the video above for the full procedure.)

 

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Air Cookies Recipe