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3 dozen
suggest servings
| 6 | ounces | chocolate pieces | semi-sweet |
| 2 | each | egg whites | |
| 1 | dash | salt | |
| 3/4 | cup | powdered sugar | unsifted |
| 1/2 | teaspoon | white vinegar | |
| 1/2 | cup | walnuts | chopped |
Melt chocolate over low heat.
Set aside. Beat egg whites with salt until foamy.
Gradually add sugar beating continuously until stiff and glossy.
Beat in vinegar and vanilla.
Fold in melted chocolate and nuts.
Drop by teaspoonfuls on ungreased cookie sheet.
Bake in 350 degrees F. oven 10 minutes.
Cool on rack.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 24.0g | 8% |
| Dietary Fiber 1.0g | 4% |
| Sugars 22.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Garlic is native to central Asia, but its use spread across the world more than 5000 years ago, before recorded history. It was worshipped by the Egyptians and fed to workers building the Gread Pyramid at Giza, about 2600 BC. ...
This is a really great recipe despite the deceptively simple ingrediant list.A wonderful vegetarian dish or cold snack.I mashed the chickpeas to make the filling easier to stuff.I also used brown rice.Really delicious!
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