Simply Her (Singapore) - - Home & Food From The Oven - By Natalie Tan, pas­try chef from Cake Over Heels

Makes 30 IN­GRE­DI­ENTS 450g ic­ing su­gar 60g co­coa pow­der tsp salt 130g egg whites 1 tsp vanilla essence 300g choco­late chips 125g mini marsh­mal­lows


1 Sift the ic­ing su­gar, co­coa pow­der and salt to­gether. Whisk to blend well.

2 Add the egg whites and vanilla essence, and whisk un­til com­bined.

3 Fold in the choco­late chips and marsh­mal­lows.

4 Drop tea­spoon­fuls of dough onto a lined bak­ing tray, about 6cm apart.

5 Bake in a pre­heated 160 deg C oven for 12-15min un­til the tops are glossy and slightly cracked.

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