CALORIES IN COCOA PUFFS RECIPES
COCOA PUFFS RECIPE | MYRECIPES
To use up egg whites left from another recipe, Lori Lerner Gray created these cookie-like meringues. Her daughters, Rachel and Rebecca, gave them their name.
Provided by Lori Lerner Gray, Malibu, California
Yield Makes about 4 dozen
Number Of Ingredients 6
Steps:
- In a deep bowl with mixer on high speed, whip egg whites to a thick foam. Continue to beat, adding 1 tablespoon of sugar about every 15 seconds until whites hold very stiff peaks, about 6 minutes total. Mix in vanilla.
- Sprinkle cocoa over egg whites and fold in gently with a flexible spatula. Add coconut and pecans and fold into mixture (the volume decreases).
- Drop mixture in 1-tablespoon portions about 1 inch apart on buttered 14- by 17-inch baking sheets.
- Bake cookies in a 325° oven until firm and dry to touch, about 15 minutes. If baking more than 1 pan at a time, switch positions after 7 or 8 minutes.
- Slide a wide spatula under cookies and transfer to racks to cool. Serve, or store airtight at room temperature up to 1 week.
- Nutritional analysis per cookie.
Nutrition Facts : Calories 43 calories, CarbohydrateContent 5.9 g, FatContent 2.2 g, FiberContent 0.5 g, ProteinContent 0.6 g, SaturatedFatContent 0.7 g, SodiumContent 9.7 mg
COCOA PUFFS RECIPE | MYRECIPES
To use up egg whites left from another recipe, Lori Lerner Gray created these cookie-like meringues. Her daughters, Rachel and Rebecca, gave them their name.
Provided by Lori Lerner Gray, Malibu, California
Yield Makes about 4 dozen
Number Of Ingredients 6
Steps:
- In a deep bowl with mixer on high speed, whip egg whites to a thick foam. Continue to beat, adding 1 tablespoon of sugar about every 15 seconds until whites hold very stiff peaks, about 6 minutes total. Mix in vanilla.
- Sprinkle cocoa over egg whites and fold in gently with a flexible spatula. Add coconut and pecans and fold into mixture (the volume decreases).
- Drop mixture in 1-tablespoon portions about 1 inch apart on buttered 14- by 17-inch baking sheets.
- Bake cookies in a 325° oven until firm and dry to touch, about 15 minutes. If baking more than 1 pan at a time, switch positions after 7 or 8 minutes.
- Slide a wide spatula under cookies and transfer to racks to cool. Serve, or store airtight at room temperature up to 1 week.
- Nutritional analysis per cookie.
Nutrition Facts : Calories 43 calories, CarbohydrateContent 5.9 g, FatContent 2.2 g, FiberContent 0.5 g, ProteinContent 0.6 g, SaturatedFatContent 0.7 g, SodiumContent 9.7 mg
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