Recipe: Chocolate Cottontails
Categories: Candies, Holiday
Yield: 1 Batch
4 lg Egg whites; about 1/2 cup
2 1/2 c
1/2 c Sugar, brown; packed
1/2 c Pecans; finely chopped
1 ts Vanilla 8 oz Chocolate, semisweet
"Find your left-over egg whites a good home- made macaroon centres for chocolate eggs." Beat egg whites until frothy. Stir in remaining ingredients, excpet chocolate. Shape mixture into small eggs- wt hands work best. Place eggs on greased baking pan. Bake at 325F (160C) for 10-12 minutes, until lighly browned. Loosen with spatula immediately. Let cool completely. Melt chocolate in microwave or over double boiler. Cool slightly. Dip eggs one at a time, using a fork, a spoon, a toothpick- whatever works best for you. Reheat chocolate if it cools too much before you finsih. When coating has set, store eggs in cool, dry place (fridge?).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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