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Sunday, November 29, 2015

='Pataphysical Chocoroons=


The first thing you want to do 
is to separate the egg whites 
from two eggs.
The yolks can go to hell.

You want to whisk these egg-whites up
into a kind of meringue.

The secret to doing this correctly
is three-fold.
1. The eggs should be room temperature. 
2. The bowl must be clean & dry.
3. You must pray to Baal.

Stand there with a hand-mixer set to high
staring blank-faced into empty space
insulated by white noise
for five or six minutes
until the egg-whites turn to a thick foam.
It'll happen. 
You just have to have faith.
And follow the 3-fold path above.

Once your prayers have been answered,
set the oven to 325.

In a separate bowl mix together
1 cup of unsweetened coconut flakes
1/4 cup of coconut flour
1/4 teaspoon almond extract
1/4 teaspoon salt
1/2 cup sugar or 1/4 cup of baking Truvia
1 tablespoon of unsweetened cocoa powder

Slowly add the dry ingredients to your bowl
of stiffened egg-whites
until everything is moist & sticking together.

Place a piece of parchment paper
on a cookie sheet.

With an ice-cream scoop gouge out an ice-cream
scoop sized ball of chocolate-coconut muck.
Plop this onto the parchment paper. 
Repeat until the bowl is empty.

Slide the cookie sheet into the oven.
Do something for 15 minutes.
15 minutes later your 'pataphysical chocoroons
will be ready.

Remove them carefully from the parchment paper.

Note:
Because I've been making them without any
oil, they can be pretty crumbly. If you don't
want them so crumbly, add a tablespoon or two
of oil, preferably coconut oil, but plain
old vegetable oil will do.

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