Flourless Chocolate Chip Cookies Are Naturally Gluten-Free and Parve. They are Perfect for dessert after a meat meal anytime or during Passover.
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Flourless Chocolate Chip Cookies
Flourless Chocolate Chip Cookies are a cross between a cookie and a meringue. They look kind of odd but they taste terrific. As with unfilled meringues, they require a long resting period in a closed oven after they finish baking. These cookies require advance planning but are definitely worth waiting for. They will keep in an airtight container for two weeks. We think it is highly unlikely that any will be around long enough to go stale. The brand of mini chocolate chips I use are vegan, gluten-free and kosher.
Do I have to use an electric mixer?
Theoretically, no. Bakers were making meringues and whipping egg whites using a whisk and bowl long before mixers were invented. My friend’s elderly aunt makes meringues by beating egg whites with a fork. It can be done, but it will take a very, very long time and you will probably forget why you thought cookies were a good idea. You will also start to wonder what these people ever did for you to deserve homemade cookies. The easiest way to whip the egg whites is with a stand mixer. A hand-held mixer will also do the job.
How long does it take for eggs to get to room temperature?
Your eggs will be ready if you take them out of the refrigerator about 30 minutes before you need them. If you forget, just soak them in a bowl of warm tap water for 5-10 minutes. Do not use hot water or you will have coddled eggs which do not work in cookies. Put those aside for Caesar Salad and start again.
What is the easiest way to separate eggs?
There are some very talented people who can crack and separate eggs using one hand. I met one once. I have never made anything using one hand except a mess. It is possible to separate the white from the yolk by cracking the egg and transferring the yolk from one shell to the other, using a bowl to catch the whites. Due to my love of kitchen gadgets, I use an egg separator. It fits over a coffee cup and does the job quickly and neatly.
My family has allergies. Can I leave out the nuts?
I have not tried it, but I personally feel that a meringue filled only with chocolate would be extraordinary. I would try using larger chunks instead of the mini chips.
Please explain the different kind of peaks in egg whites.
When you whip egg whites, they go from a liquid to a stiffer consistency. When you take the fork, or whisk or beater out of the whites, they will form peak shapes on the surface. Soft means that the peaks left by the beating implement fold over themselves. This will look like the top of a chocolate chip. Stiff peaks means that the peaks will stand straight up in the air when you take out the whisk. The egg whites will also become shiny on the surface the longer you beat them.
Tools and Products used in making this recipe:
OnSale Paper Products Premium Quilon Parchment Paper Baking Sheets 12 X 16, Pan Liner (200 Premium Sheets, White)
Egg Separator Egg Yolk White Filter Food Grade Egg Divider Stainless Steel Egg Sieve Kitchen Gadget Cooking/Baker Tool Egg Extractor
Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
Flourless Chocolate Chip Cookies
- 4 egg whites room temperature
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 12 ounces mini chocolate chips
- 1 cup pecans chopped
Preheat oven to 250 degrees F
In a mixer on medium speed, beat the egg whites until frothy. Increase mixer speed to high, add salt and whip to stiff peaks.
Gradually add the vanilla and the sugar, a few tablespoons at a time.
Whip about 2 minutes, or until egg whites are glossy
Fold in the chocolate chips and pecans.
Drop batter by tablespoons onto a baking sheet lined with parchment paper.
Bake for 45 minutes.
When baking time is done, turn oven off. Leave cookies in the oven for at least 8 hours or overnight without opening the door.
This recipe adapted from Rita Daelemans.