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Chocolate Puffs from 'The Hamilton Cookbook'

Chocolate Puffs from 'The Hamilton Cookbook'

This recipe is reprinted with permissions from The Hamilton Cookbook by Laura Kumin.
Course Cookies, Brownies and Bars
Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 dozen
Author Creative Culinary


  • 1 cup plus 2 Tbsp superfine sugar I use my food processor and pulse for a minute
  • ¼ cup plus 1 and 1/2 Tbsp unsweetened cocoa preferably Dutch process
  • 1 egg white
  • cream of tartar pinch (optional)


  • Preheat the oven to 225° F. 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 in diameter. Place them on the parchment-lined cookie sheets and bake for 1-1½ hours.
  • Store the cookies in a tightly covered container.


I decided that I had to use a baking tip to get a more decorated cookie. Laura warned me that this dough was stiff and it might be difficult. Listen to Laura. I got a workout for sure; even with what I consider a huge tip. I'm not regretting that I did it, but next time I want to make these little chocolate morsels I'll do it her way!


Serving: 1grams