Chocolate Walnut Puffs
Chocolate Walnut Puffs
Ingredients
- 6 ounces semi-sweet chocolate pieces
- 3 egg whites, from medium eggs
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 3/4 cup pecans, chopped
- as needed butter, for greasing
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a cookie sheet with butter or line with parchment paper.
⏱️ 2 min•🌡️ 350
- 2
Melt the semi-sweet chocolate pieces. You can do this by placing them in a heatproof bowl set over a saucepan of simmering water (a double boiler) or by microwaving in short intervals, stirring frequently, until smooth.
⏱️ 5 min
- 3
In a clean, dry mixing bowl, combine the egg whites and salt. Beat with an electric mixer on medium speed until the mixture becomes foamy.
⏱️ 2 min
- 4
Gradually add the granulated sugar to the egg white mixture, about a tablespoon at a time, while continuing to beat on medium-high speed. Continue beating until the mixture forms firm, but not overly stiff, peaks. Be careful not to overbeat.
⏱️ 5 min
- 5
Gently beat in the vanilla extract and white vinegar until just combined.
⏱️ 1 min
- 6
Carefully fold the melted chocolate and chopped pecans into the egg white mixture using a spatula. Fold until just combined, being careful not to deflate the egg whites.
⏱️ 3 min
- 7
Drop teaspoonfuls of the mixture onto the prepared cookie sheet, leaving a little space between each puff.
⏱️ 2 min
- 8
Bake in the preheated oven for about 10 minutes, or until the edges are set and the centers are still slightly soft.
⏱️ 10 min•🌡️ 350
- 9
Remove from the oven and let cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Walnut Puffs
- 6 ounces semi-sweet chocolate pieces
- 3 egg whites, from medium eggs
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 3/4 cup pecans, chopped
- as needed butter, for greasing
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a cookie sheet with butter or line with parchment paper.
⏱️ 2 min•🌡️ 350 - 2
Melt the semi-sweet chocolate pieces. You can do this by placing them in a heatproof bowl set over a saucepan of simmering water (a double boiler) or by microwaving in short intervals, stirring frequently, until smooth.
⏱️ 5 min - 3
In a clean, dry mixing bowl, combine the egg whites and salt. Beat with an electric mixer on medium speed until the mixture becomes foamy.
⏱️ 2 min - 4
Gradually add the granulated sugar to the egg white mixture, about a tablespoon at a time, while continuing to beat on medium-high speed. Continue beating until the mixture forms firm, but not overly stiff, peaks. Be careful not to overbeat.
⏱️ 5 min - 5
Gently beat in the vanilla extract and white vinegar until just combined.
⏱️ 1 min - 6
Carefully fold the melted chocolate and chopped pecans into the egg white mixture using a spatula. Fold until just combined, being careful not to deflate the egg whites.
⏱️ 3 min - 7
Drop teaspoonfuls of the mixture onto the prepared cookie sheet, leaving a little space between each puff.
⏱️ 2 min - 8
Bake in the preheated oven for about 10 minutes, or until the edges are set and the centers are still slightly soft.
⏱️ 10 min•🌡️ 350 - 9
Remove from the oven and let cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 5 min