Chocolate-Toffee Puffs

Chocolate-Toffee Puffs Recipe
Randy Mayor; Melanie J. Clarke
First prize in the amateur division went to Mary Knoblock, a self-taught cook who lives in Omaha, Arizona.

Yield:

2 dozen cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 52
Caloriesfromfat 24 %
Fat 1.4 g
Satfat 0.9 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 1.1 g
Carbohydrate 9.9 g
Fiber 0.7 g
Cholesterol 1.7 mg
Iron 0.3 mg
Sodium 19 mg
Calcium 7 mg

Ingredients

4 large egg whites
1/3 cup granulated sugar
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa (such as Hershey's)
2 (1.4-ounce) chocolate-covered toffee bars (such as Heath), crushed
Cooking spray

Preparation

Preheat oven to 350°.

Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.

Combine powdered sugar, cocoa, and candy bars in a small bowl, and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate quickly). Fold in remaining cocoa mixture until smooth. Drop the egg mixture by rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350° for 15 minutes (puffs will be soft in center).

December 2001
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