First prize in the amateur division went to Mary Knoblock, a self-taught cook who lives in Omaha, Arizona.
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
How to Make It
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).
I had homemade Almond Toffee (http://www.myrecipes.com/recipe/almond-toffee-10000000600579/) that was a bit too stick-to-your-teeth for my taste, so crushed the appropriate amount in the food processor for the toffee, and then doubled the recipe. They came out a bit too soft, difficult to get them off the cookie sheet without rolling up, except for one cookie sheet full (out of 4 cookie sheets, 3 of them using silicone liners, one sprayed with oil.). The good sheet was one of the silicone liner batches, and I have no idea why that bunch were beautiful and came off the sheet easy, holding their shape. All tasted good, but I'm trying to think of some creative use for the not-so-pretty rolled up ones.
This is a really easy recipe for a meringue. However mine rounded like a cookie. It didn't look like lumps as in the picture. It did turn out nice though I feel the baking time should be 20 mins at 180C as in my first batch, the bottoms stuck to the greased pan and separated from the top while removing them. I think that's cos it was extremely light and airy. My second batch turned out perfect with the adjusted time. Very tasty cookies. Oh, and I also skipped the toffee as I didn't have any but substituted 45g bittersweet chocolate chips, which came out really good.
So good! Very chewy and chocolate-y. Beating the eggs almost scared me away from this recipe, but it was very easy. I used Hershey's Special Dark cocoa and mini Reese's pieces instead of the toffee bits. Even with these changes the cookies were delish!
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