This rich, chewy chocolate cookie is the brainchild of French pastry chef Francois Payard, who based his creation on the French macaron. Combining little more than egg whites cocoa and sugar, this confection is crisp on the outside and fudgy-chewy in the middle. It delivers all the flavor of a brownie, but with a lighter and more delicate feel. And because the recipe includes no wheat flour, dairy or egg yolks, these cookies are gluten-free, dairy-free and Passover-friendly. Don't worry, though, you won't feel like you're missing anything at all if you make these delicious treats. NOTE: We adapted the original recipe, which we found in Food 52's book, Genius Desserts, to use pecans instead of walnuts. You can certainly substitute walnuts if that's what you prefer or have on hand. This recipe makes about 16, 3-inch cookies. Ingredients and equipment
directions
#sideswipebeater #sideswipeblade #smartcookies
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Recipes and mixing tipsSimple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste. Categories
All
|