Ingredients
- 250 g ION PATISSERIE classic couverture
- 4 medium egg whites
- 60 g ION cocoa
- 330 g icing sugar
Method
In a bowl, add the icing sugar and cocoa powder, and whisk until completely homogenized.
Then, add the egg whites and mix with a mariz until combined.
Next, cut the couverture into chunks and add them to your mixture.
Mix well with the mariz to spread the couverture all over the mixture.
Place the bowl in the fridge for half an hour.
Once the mixture has chilled, line a baking pan with parchment paper and shape the mixture into balls.
Place them on the parchment paper, making sure that there is a large gap between them, because they will spread.
Bake in a preheated oven, at 170 C fan, for about 10 minutes.
These biscuits are best eaten the same day. If you want to consume them in the following days, you can warm them for 10 seconds in the microwave before.
