Time honored recipes from those featured on CUpS, and from our own family treasures.
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- 1-1/2 cup almonds coarsely chopped
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1/8 teaspoon grated nutmeg
- pinch kosher salt
- Preheat the oven to 350°F.
- Spread the almonds in a shallow baking pan and lightly toast in the oven, 10 to 15 minutes. Remove and set aside. Reduce oven temp to 200°F.
Cover 2 baking sheets with parchment paper.
- Place the egg whites and cream of tartar in a medium bowl. Beat with a Best Balloon Whisk until soft peaks form. Gradually add the granulated sugar and finish whisking until the whites are stiff and shiny.
- Combine the cocoa, nutmeg and salt and sift over the egg whites. Gently fold in using a Best Flat Whisk until just slightly under-blended. Sprinkle with almonds and continue folding to combine nuts into the egg and cocoa mixture.
- Drop by tablespoonful of batter, 1″ apart, on the prepared baking sheet. Bake for 1-1/2 hours, or until the cookies are dry. Turn the oven off and allow the cookies to cool in the oven for several hours. Carefully peel the cookies from the paper. Store cookies in an airtight container.
Yield: 24 cookies
Recipe compliments of Michael Taylor-Sullivan, Best Manufacturers, Inc.