Sometimes you crave a caramel sugar bomb sort of candy bar, and sometimes you want something a bit more refined.
And by refined we mean the pillowy softness of whipped nougat shrouded in milk chocolate, also known as a 3 Musketeers bar. To satisfy that craving with an even more refined hit of sweetness, we turned that candy bar into a delicate meringue-based cookie. And if you need your milk chocolate coating, fold in some finely chopped chocolate before baking.
TRIPLE MUSKETEER PUFFS
Start to finish: 1 hour (15 minutes active)
Servings: 5 dozen
- 4 egg whites
- 1 tablespoon white vinegar
- Pinch of salt
- 1 cup sugar, divided
- 2 tablespoons cornstarch
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Heat the oven to 350 F.
In the bowl of a stand mixer fitted with a whisk, combine the egg whites, vinegar and salt. Beat on medium-high speed until very foamy. Slowly pour in 1/2 cup of the sugar. Continue to beat on medium-high until medium peaks form, about 5 to 6 minutes.
While the egg whites beat, sift together the remaining 1/2 cup sugar, the cornstarch and cocoa. When the whites have reached medium peaks, stir in the vanilla. Gently fold in the cocoa-sugar mixture in two additions.
Drop by the tablespoon onto a baking sheet, leaving 1 inch between each mound. Bake for 25 minutes, then turn the oven off and open the door of the oven just slightly. Allow to cool slowly in the warm oven for another 20 to 30 minutes. Remove the pan from the oven and finish cooling at room temperature. The cookies should have a soft, marshmallow-like texture.
Store in an airtight container at room temperature for up to a week.
Nutrition information per serving: 10 calories; 0 calories from fat (0 per cent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 3 g carbohydrate; 0 g fiber; 2 g sugar; 0 g protein; 5 mg sodium.