We found this recipe for Flourless Chocolate Cookies when we were perusing New York Magazine’s website. This recipe is from François Payard and are available at Payard’s Upper East Side pâtisserie. The original recipe calls for walnuts, but we aren’t big fans of nuts in our sweets (unless of course it is straight up peanut butter!) so we omitted them. To see the recipe with the walnuts, click the link. These flourless cookies are chewy and gooey. The egg whites add a meringuey quality,although the fudginess of the cookie is much more prevalent. Make sure you follow the recipe closely–you do not want to over mix your batter! We also ran into some trouble when we went to remove the cookies from the parchment paper on the tray. Some of our cookies were sticking and it made it very hard to remove them. Next time we will definitely lightly grease the parchment paper in hopes that it will be easier to remove the cookies. We found that we enjoyed our flourless chocolate cookies topped with vanilla bean ice cream. You should try it!
Yields: 12 cookies
Ingredients
- 3 cups confectioners’ sugar
- 1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
- 1/4 teaspoon salt
- 4 large egg whites, at room temperature
- 1 tablespoon pure vanilla extract
Directions
- Position two racks in the upper and lower thirds of the oven and preheat the oven to 320 degrees.
- Line two large-rimmed baking sheets with parchment paper. (we recommend lightly greasing the parchment paper)
- In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt.
- While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
- Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking.
- Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
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yum! flourless cookies– may have to try them!
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