Description
Absolutely delicious chocolate crisp cookies that don't spread out when baking and do not require refrigeration of the dough. The recipe is from Pierre Hermes book "Mes desserts au chocolat" I got 48 pieces
Ingredients
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Cocoa powder
30 g
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Butter
250 g
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Flour
260 g
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Powdered sugar
100 g
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Egg white
2 piece
Cooking
Preheat the oven to 180C. Line a baking tray with baking paper. Prepare a pastry syringe or bag to otshivaniya cookies. Sift the flour together with the cocoa powder.
In a large bowl beat the butter with icing sugar until fluffy.
In a separate container, beat egg whites with a pinch of salt. To combine oil mixture with flour. After complete mixing add the whites and gently stir them into the dough.
Place the dough in a cooking bag and transplant the cookies. I did in the form of zigzags, as prepared at Pierre Herme.
Bake for 10-12 minutes. Remove and let cool 10 minutes, because the cookies while hot, is very fragile. Cool completely on wire rack. Placed in the sealed box, these cookies can be stored for about a week.
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