With warmer weather finally making its appearance here in New York City, my craving for something chocolate needed to be tempered into something light.
Cleo Coyle has a partner in
crime-writing—her husband.
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My husband (and partner in crime-writing) loves these sweet, little morsels. He describes them as "little chocolate cotton candies," which perfectly captures their melt-in-your mouth appeal, especially after you soften their crunchy exteriors by dipping them into a cup of warm coffee or tea.
The only tricky technique in making this simple
recipe is whipping up the egg whites...
recipe is whipping up the egg whites...
To watch a quick video tutorial on how to
whip egg whites properly, click on the little
white arrow in the window below.
whip egg whites properly, click on the little
white arrow in the window below.
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"I had some dreams, they were
clouds in my coffee..." ~ Carly Simon
clouds in my coffee..." ~ Carly Simon
Little Chocolate Clouds
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Click here for the free recipe PDF. |
Cleo Coyle's
Little Chocolate Clouds
Makes 24 to 30 cookies, depending on size
Ingredients:
4 egg whites (room temperature)
¼ teaspoon cream of tartar (to stabilize the egg whites)
1 teaspoon vanilla
¼ teaspoon salt
1 cup sugar
3 Tablespoons unsweetened cocoa
Optional decorations: chocolate sprinkles, mini chocolate chips, shredded coconut, and chopped nuts
Method:
Step 1 – Before You Begin: First preheat the oven to 300° Fahrenheit. Some notes to help you get the best results here: Start with a mixing bowl that is glass, metal, or ceramic. The bowl must be free of grease for your egg whites to whip up properly. (Grease clings to plastic bowls, which is why you should not use plastic.) Also, for best results, your egg whites should be room temperature. I simply set my cold eggs in a bowl of warm tap water for 2 to 3 minutes before cracking.
Step 2 – Whip Egg Whites: Place egg whites, cream of tartar, vanilla, and salt into bowl. Using an electric mixer or handheld whisk, begin to whip the whites. When you see soft peaks begin to form (see "soft peaks" photo below), continue beating while slowly sprinkling in the sugar.
When the egg whites have become stiff and glossy (see "stiff and glossy" photo below), stop whipping. Sift the cocoa over the egg whites and gently fold into the mix. The whites will deflate a little, but that’s okay.
When the egg whites have become stiff and glossy (see "stiff and glossy" photo below), stop whipping. Sift the cocoa over the egg whites and gently fold into the mix. The whites will deflate a little, but that’s okay.
(Below) Sugar Slowly Added and
Egg Whites Beaten Until "Stiff and Glossy"
Sifting in the Unsweetened Cocoa
Step 3 – Form Little Chocolate Clouds: Line a cookie sheet with parchment paper. Make rustic little chocolate clouds by dropping batter by heaping teaspoons onto the paper. As a fun option and to create variety, try sprinkling some with finely chopped nuts, others with shredded coconut, chocolate sprinkles, or a few mini chocolate chips.
Step 4 – Bake in the preheated (300° F.) oven for about 25 to 35 minutes. Meringues should be dry and firm on the outside (not hard just firm) and still gooey in the center. Remove from oven and carefully slide the parchment paper off the hot pan and onto a rack to cool.
Note: Warm meringues will stick to the parchment paper. But as they cool, they will harden. Then you can easily lift them free and…eat with joy!
Note: Warm meringues will stick to the parchment paper. But as they cool, they will harden. Then you can easily lift them free and…eat with joy!
New York Times bestselling author of
The Coffeehouse Mysteries
Alice and Marc in Central Park.
Together we write as Cleo Coyle.
Learn more about us here.
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Visit our online coffeehouse here.
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