Preparation:
Preheat the oven to 350 degrees F.
In a sifter combine the flourand cocoa powder. Sift onto a large piece of
wax paper and set aside until needed.
In a 7 qt. bowl, whisk the egg whites, cream of tartar, and salt using a
handl held electric mixer. Whisk on medium until foamy, about 1 minute.
Increase the speed to high and whisk for 2 more minutes until the egg whites
begin to stiffen. Continue to which on high, while gradually adding the
sugar, until the egg whites are stiff but not dry, about 4 min. Use a rubber
spatua to fold in the sifted dry ingredients followed by 8 oz of chocolate
mini morsels, combining thoroughly.
Portion one heaping Tbs. of batter into each of the 48 miniature muffin
cups. Sprinkle 1/4 tsp. chocolate mini morsels over the top of each portion
of the batter. Place the muffin trins on the center rack of the preheated
oven and bake for 20 min. until the tops are dry to the touch. Remove the
bites from the oven and cool at roomm temp for at least 30 min. before
removing from the muffin tins. Use a popsicle stick to pop the bites out of
the cups. Store the bites ina tightly sealed plastic container until ready
to serve. |
