Chocolate-Toffee Puffs

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

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Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 24%
  • Fat: 1.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.1g
  • Carbohydrate: 9.9g
  • Fiber: 0.7g
  • Cholesterol: 1.7mg
  • Iron: 0.3mg
  • Sodium: 19mg
  • Calcium: 7mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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).
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