I cannot believe it is almost Easter already! I swear it seems to come faster and faster every year. I have been taking a cosmetology course (in Makeup Artistry) on top of my usual fashion school course load (way to be overly ambitious!), and I am almost done.
It has always been a dream of mine to go to cosmetology school, and I am thrilled I have been able to make that dream come true, especially in such a short amount of time! I have always had a hard time with focusing on only thing at a time. Who knows, maybe I will be able to attend culinary school and get a pastry degree in the near future?!
Happy Easter!
Recipe Adapted from: Recipe Girl
You will need:
3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips
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| Pre-heat oven to 350 degrees. Line cookie sheet with Silpat or greased parchment paper. In a medium sized bowl, combine cocoa powder, salt, and powdered sugar. |
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| Add Vanilla extract, and egg whites (start with two, and add more until you have a thick fudgy consistency. Stir in chocolate chips or M&M's. Note: M&M's are not certified gluten free, so make sure you choose chocolate that is, if you are aiming for gluten free) |
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| Using a small scooper, scoop 12 mounds on greased parchment lined cookie sheet. bake for 12-14 minutes, until cookies are slightly cracked. Allow cookies to cool completely, before attempting to move them. |
