Mini-Chocolate Cookie Cakes
Make these low fat cookie cakes for your next party. They are in bite-size portions for the convenience of your guests. Important Tips:
1. Do not grease mini muffin cups. Your batter needs friction against side of cups to rise properly.
2. Use 2 teaspoons of lemon juice or vinegar for each teaspoon of cream of tartar if you don’t have the latter on hand.
Preheat oven to 350 degrees F.
Sift flour and cocoa powder together, then set aside.
Whisk egg whites, cream of tartar, and salt on medium speed until foamy. Switch to high speed and continue whipping until egg whites begin to stiffen.
Gradually add granulated sugar while still whisking until egg whites are stiff but not dry.
Carefully fold in the sifted dry ingredients, followed by 8 oz of chocolate mini morsels.
Fill each mini muffin cup with a heaping tablespoon of batter. Sprinkle a few chocolate mini morsels over the top.
Bake for about 15 minutes or until tops are dry to touch. Cool to room temperature before removing from cups.
You can easily wow your guests with 4 dozens of irresistible cookie cakes from this recipe.
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