Here is another recipe I like to use with our fresh silkie egg whites.

 

This recipe for a chocolatey low-fat cookies that use only egg whites and no added oil.

Lava rock cookies

21/4 cups sifted powdered sugar

6 tablespoons unsweetened cocoa powder

2 tablespoons all-purpose flour

Generous pinch of salt

3 large egg whites

3/4 teaspoon vanilla paste or 1 teaspoon vanilla extract

7 ounces pecans (about 2 cups), well chopped and toasted (see note)

11/2 ounces bittersweet chocolate, grated

4 teaspoons cocoa nibs (see note)

Heat the oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats.

In a large bowl, thoroughly stir together the powdered sugar, cocoa powder, flour and salt. Using an electric mixer set to low speed, beat in the egg whites, one at a time.

Add the vanilla paste (or extract) and beat for 11/2 minutes on high speed, scraping down the sides of the bowl several times. Fold in the pecans, chocolate and cocoa nibs until evenly incorporated.

Spoon the dough by heaping tablespoonfuls onto the prepared baking sheets, about 2 inches apart.

Bake the cookies in the center of the oven, until dry and glossy on the surface but soft at the centers when pressed, 15 to 17 minutes. Let the cookies cool on the pan for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.

Note: Toast pecans in a small, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, about 2 to 4 minutes.

Note: Cocoa nibs are bits of roasted and hulled cocoa beans. They can be found at larger grocers and gourmet shops.

Makes 24 cookies. Per cookie (values are rounded to the nearest whole number): 119 calories; 7 g fat (1 g saturated); 0 mg cholesterol; 15 g carbohydrate; 2 g protein; 1 g fiber; 13 mg sodium.

Recipe is now a family favorite, originally found in Eating Well magazine.