• Chocolate Puffs

    Chocolate Puffs

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    Meringues puffs were very popular with colonial Americans, but without any modern conveniences they must have been a challenge to make. The colonial Americans used granulated sugar sprinkled over their baking pan to create a non-stick surface before dropping on the meringue. Sugar does not burn at such a low temperature and it successfully keeps the meringue puffs from sticking to the pan.

    Makes 3 1/2 dozen cookies
    Preparation time: 10 minutes
    Baking time: 1hour and 10 minutes

    Step 1

    Preheat the oven to 225 degrees F. Sprinkle two cookie sheets with granulated sugar and set aside.

    Step 2

    In a mixing bowl, beat the whites using an electric mixer until frothy, add the salt and cream of tartar. Continue beating, until the whites become opaque and have soft peaks. Begin adding the sugar, ¼ cup at a time. Beat well after each addition. Once the meringue become very white, shiny and stiff gently fold in the grated chocolate.

    Step 3

    Using two teaspoons, drop spoonfuls of the meringue onto the cookie sheets. Place in the oven and bake until the meringue dry completely and are crisp, about 1 hour and 10 minutes. Transfer the meringues into an airtight container to keep them crisp until you are ready to serve.

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