Scories De Vulcan | Lava Stones Cookies #SundaySupper

Scories De Vulcan | Lava Stones Cookies #SundaySupper could be just the dairy free recipe you've been looking for. This recipe serves 48. This hor d'oeuvre has 42 calories, 1g of protein, and 3g of fat per serving. For 8 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up baker's white chocolate, flour, egg whites, and a few other things to make it today. 122 people found this recipe to be yummy and satisfying. It is brought to you by Daily Dish Recipes. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Overall, this recipe earns a good spoonacular score of 54%. Similar recipes include Molten Lava Cookies, Nutella Lava Chocolate Cookies, and Chocolate Lava Nutella Cookies.

Servings: 48

Preparation duration: 45 minutes

Cooking duration: 30 minutes

 

Ingredients:

¼ teaspoon baker's ammonia

1½ tablespoons cocoa powder

3 egg whites

1 tablespoon/7 g flour

2 cups/280 g hazelnuts, preferably peeled

½ cup/100 g sugar

Equipment:

oven

baking sheet

food processor

whisk

bowl

baking paper

Cooking instruction summary:

Heat the oven to 375°F. Spread the hazelnuts on a baking sheet and toast them until golden, 8 to 12 minutes. If the hazelnuts were not peeled, rub them while still hot with a rough cloth to remove the skins.Let them cool completely, then grind them very coarsely in a food processor with half of the sugar—crunchy texture is important.Pulse to work in the cocoa powder, flour, and baker’s ammonia.Set aside 2 tablespoons of the remaining sugar. Whisk 1 egg white with the remaining sugar until foamy, add it to the nut mixture in the processor, and work for a few seconds until mixed.Whisk the remaining egg whites in a bowl until soft peaks form.Gradually add the reserved 2 tablespoons sugar to the whites and continue beating until a very stiff meringue forms, 1 to 2 minutes.Add the nut mixture to the meringue and fold them together.Cover and refrigerate for at least 3 hours and up to 1 day.When ready to bake, heat the oven to 375°F. Line a baking sheet with parchment paper. Using 2 teaspoons, set rough balls the size of a small walnut on the paper. Bake until puffed and lightly browned, 14 to 17 minutes. Let cool slightly on the paper—they will crackle like a volcano!Transfer to a rack to cool completely. When cool, the cookies will be light and crisp and have a cracked, rocky surface. They may be stored in an airtight container for a month or more.

 

Step by step:


1. Heat the oven to 375°F.

2. Spread the hazelnuts on a baking sheet and toast them until golden, 8 to 12 minutes. If the hazelnuts were not peeled, rub them while still hot with a rough cloth to remove the skins.

3. Let them cool completely, then grind them very coarsely in a food processor with half of the sugar—crunchy texture is important.Pulse to work in the cocoa powder, flour, and baker’s ammonia.Set aside 2 tablespoons of the remaining sugar.

4. Whisk 1 egg white with the remaining sugar until foamy, add it to the nut mixture in the processor, and work for a few seconds until mixed.

5. Whisk the remaining egg whites in a bowl until soft peaks form.Gradually add the reserved 2 tablespoons sugar to the whites and continue beating until a very stiff meringue forms, 1 to 2 minutes.

6. Add the nut mixture to the meringue and fold them together.Cover and refrigerate for at least 3 hours and up to 1 day.When ready to bake, heat the oven to 375°F. Line a baking sheet with parchment paper. Using 2 teaspoons, set rough balls the size of a small walnut on the paper.

7. Bake until puffed and lightly browned, 14 to 17 minutes.

8. Let cool slightly on the paper—they will crackle like a volcano!

9. Transfer to a rack to cool completely. When cool, the cookies will be light and crisp and have a cracked, rocky surface. They may be stored in an airtight container for a month or more.


Nutrition Information:

Quickview
41k Calories
1g Protein
3g Total Fat
3g Carbs
5% Health Score
Limit These
Calories
41k
2%

Fat
3g
5%

  Saturated Fat
0.24g
2%

Carbohydrates
3g
1%

  Sugar
2g
3%

Cholesterol
0.01mg
0%

Sodium
3mg
0%

Get Enough Of These
Protein
1g
2%

Manganese
0.32mg
16%

Vitamin E
0.75mg
5%

Copper
0.09mg
5%

Magnesium
9mg
2%

Vitamin B1
0.03mg
2%

Fiber
0.54g
2%

Phosphorus
16mg
2%

Folate
6µg
2%

Iron
0.27mg
1%

Vitamin B6
0.03mg
1%

Potassium
39mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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