Swiss Alps Cookies
Ingredients
3 egg whites
1/4 tsp. cream of tartar
3/4 cupgranulated sugar
2 bars (3.52 oz. each) TOBLERONE Fruit & Nut, finely chopped
3 Tbsp.flour
3 Tbsp. powdered sugar
Directions
HEAT oven to 300°F.
BEAT egg whites and cream of tartar in large bowl with mixer on high speed 3 to 5 min. or until soft peaks form. Beat in granulated sugar, 1 Tbsp. at a time, until stiff peaks form. Mix chocolate and flour; gently stir into egg whites.
DROP tablespoonfuls of egg white mixture, 1 inch apart, onto 2 parchment paper-covered baking sheets.
BAKE in top and bottom thirds of oven 24 to 26 min. or until light golden brown, rotating baking sheets after 12 min. Transfer to wire racks; cool completely. Sprinkle with powdered sugar.
BEAT egg whites and cream of tartar in large bowl with mixer on high speed 3 to 5 min. or until soft peaks form. Beat in granulated sugar, 1 Tbsp. at a time, until stiff peaks form. Mix chocolate and flour; gently stir into egg whites.
DROP tablespoonfuls of egg white mixture, 1 inch apart, onto 2 parchment paper-covered baking sheets.
BAKE in top and bottom thirds of oven 24 to 26 min. or until light golden brown, rotating baking sheets after 12 min. Transfer to wire racks; cool completely. Sprinkle with powdered sugar.
Kitchens Tips
Storage Know-How
While these cookies are best if eaten right away, they can be stored in a tightly covered container in cool dry place for up to 2 days.
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