Ingredients
2 egg whites
1/2 cup powdered sugar
1 tablespoon cocoa
Dash of salt
1/2 cup chopped pecans
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Beat egg whites (at room temperature) in a medium mixing bowl until stiff peaks form. Gradually sift sugar, cocoa, and salt over surface of egg whites; gently fold into egg whites. Fold in pecans. Drop by heaping teaspoonfuls 1 inch apart onto well-greased cookie sheets. Bake at 300° for 35 minutes. Cool slightly on cookie sheets. Gently remove from cookie sheets, and cool completely on wire racks. Store in an airtight container.