Since I’ve started making ice creams, I’ve found myself with a LOT of egg whites I need to use up. I’m not a huge egg fan, so egg white omelets are a rarity, which means I’m always on the search for fun new recipes to use them up with. These flourless fudge cookies are one of my new favorite ways to use them up – they’re quick and easy to throw together, don’t make TOO many cookies, and they’re even better with ice cream sandwiched between two.
They’re VERY rich and fudgy so a glass of milk (or ice cream, of course) is highly recommended!
Flourless Fudge Cookies
2 ¼ cup powdered sugar
¼ ts salt
1 ts espresso powder (optional)
1 cup dutch process cocoa powder
3 large egg whites
2 ts vanilla extract
Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment and grease the parchment.
In a medium mixing bowl, stir together all the ingredients until smooth, scraping the bottom and sides of the bowl as you stir. The dough will be soft and batterlike. If it’s still very thick, add another egg white.
Drop onto prepared baking sheets and bake for 8 minutes, until they have spread and are somewhat shiny with a slightly crackly top. Remove from the oven and allow them to cool on the pan for a few minutes before eating.
Recipe from King Arthur Flour.
Do you have any favorite egg white recipes??