Adapted from “Chocolate Puffs,” Richard Briggs, The New Art of Cookery. These tiny sweets are a cross between cookies and candy. They are crisp, intensely chocolaty and addictive. (See the original recipe here.)
- 1 cup plus 2 tablespoons (213 grams) superfine sugar
- ¼ cup plus 1¼ tablespoons (28.35 grams) unsweetened cocoa, preferably Dutch processed
- 1 egg white
- Pinch of cream of tartar (optional)
- Preheat the oven to 225 degrees (107°C). Set aside two parchment-lined cookie sheets. In a medium-small bowl, whisk together the sugar and cocoa until they are a uniform color. Set the mixture aside.
- With a hand beater, stand mixer or clean whisk, whip the egg white until it is very frothy and beginning to stiffen. (When using a hand or stand mixer to whip egg whites, start at a low speed and slowly raise the speed to medium. Do not use the higher speeds because egg whites whipped that way are less stable.) If desired, add a pinch of cream of tartar to help the egg white froth and stiffen. Once the egg white reaches the soft peak stage, slowly add the sugar/cocoa mixture while continuing to beat the egg white. The result should be a thick paste.
- Wet your hands slightly and form the batter into small coins about ¾-inches (2 centimeters) in diameter. Place them on the parchment-lined cookie sheets and bake for 1 to 1½ hours. Store the cookies in a tightly covered container.
- Reprinted with permission from The Hamilton Cookbook: Cooking, Eating & Entertaining in Hamilton’s World by Laura Kumin (Post Hill Press, 2017).