Recipe - Hazelnut Cocoa Cookies

3 lg Egg whites, room temp
1 One half cup Sugar
1 cup Unsweetened cocoa powder
Three fourths cup Chopped hazelnuts

(from Fitness magazine)

Preheat oven to 300, line cookie sheet with parchment paper. With an
electric mixer, beat the egg whites in a large bowl until soft peaks form.
Gradually add the sugar and beat until stiff and shiny, but not dry. Put
the cocoa powder into a sieve and stir with a spoon until it is sifted onto
the egg whites. Fold the cocoa into the whites until fully mixed. Fold in
the chopped hazelnuts. Transfer the mixture to a large, heavy saucepan.
Set over medium heat and stir with a wooden spoon until the mixture is
shiny and pulls away from the bottom and sides of pan, about 6 minutes.
Drop the batter by teaspoonfuls onto the cookie sheet, about 2 inches
apart. Bake until firm, about 25 minutes.

MAKES 2 DOZEN COOKIES. Per cookie: Calories: 96, Fat: 3g, Carbs: 15g,
Protein: 2g, Sodium: 9mg.

Posted to Digest eatlf.v096.n225

Date: Fri, 22 Nov 1996 13:00:22 0500 (EST)

From: mleberte@sas.upenn.edu (Michelle Leberte)