Chocolate Puffs
Prep time
Cook time
Total time
These tiny sweets are a cross between cookies and candy. They are crisp, intensely chocolaty, and addictive.
Serves: About 2 dozen
  1. Preheat the oven to 225°F. Set aside two parchment-lined cookie sheets (Alisa's Note: I only needed one cookie sheet).
  2. In a medium-small bowl, whisk together the sugar and cocoa until they are a uniform color. Set the mixture aside.
  3. 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.
  4. Wet your hands slightly and form the batter into small coins about ¾-inch diameter. Place them on the parchment-lined cookie sheets and bake 1¼ to 1½ hours.
  5. Store the cookies in a tightly covered container.
This recipe is reprinted with permissions from The Hamilton Cookbook by Laura Kumin.
Recipe by Go Dairy Free at