These cookies are quick and easy to make. Make some for yourself or for your next party!
Here it is; my notes are in italics:
Chocolate Cloud Cookies
adapted from The Sweet Magnolias Cookbook by Sherryl Woods
6 oz (approx 3/4 of an 8 oz bag) semisweet chocolate chips – substitute the chocolate chips with Enjoy Life’s Dairy-free chips for a dairy-free option
3 large egg whites
1 tsp pure vanilla extract – if you have an imitation vanilla, you may need to add another 1/2-1 tsp of vanilla. Taste to see.
1/2 tsp salt
3/4 c granulated sugar
1 c chopped pecans
1 c broken vanilla wafers* – For a gluten-free vanilla wafer, try Katz Vanilla Cookies. A gluten-free recipe coming soon.
1/4 c rice flour, or any gluten-free flour, for dusting (optional)
*Place the wafers into a zip lock bag and smash them up. Measure into a one cup measuring cup.
Preheat the oven to 350*.
Grease and flour a cookie sheet or line a cookie sheet with parchment paper.
Place chocolate chips in a microwave-safe dish. Cook at high power until chocolate melts, stirring every 30 seconds. Makes sure to watch the chocolate, it will burn if left unattended. Stir until smooth. Cool slightly.
Using an electric mixer, or a kitchenaid, beat egg whites, vanilla and salt until frothy. Gradually beat in sugar until firm peaks hold. Fold in melted chocolate until smooth. Stir in pecans and broken wafers.
Drop 1/4 c mounds, 2″ apart on prepared pans. A standard cookie sheet will hold 6-8 cookies. Bake 12-15 minutes.
Remove from oven. Let cook on pan for 5 minutes. Transfer to cooling rack. Cool completely before serving. Eating cookies before fully cooled with result i n a hot crumbling mess. 🙂
Makes 18 cookies. Store airtight.