Egg white and chocolate muffins: single-serving, indulgent and very simple. A great idea to use up chocolate from Easter eggs, prepared only with egg whites. Perfect for breakfast with a coffee or a cup of milk, or to take to work or for your kids’ school snack.
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 8 muffins
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 egg whites
- 3.5 oz (≈7 tbsp) potato starch
- 3.5 oz (≈0.8 cup) 00 flour (Italian fine-milled wheat flour)
- 1 packet baking powder
- 5.3 oz (≈1 1/4 cups) powdered sugar
- 5.3 oz (≈2/3 cup) butter
- as needed pearl sugar (coarse sugar)
EGG WHITE AND CHOCOLATE MUFFINS
To prepare these delicious egg white and chocolate muffins, first beat the egg whites until stiff with a pinch of salt using a stand mixer or an electric hand mixer.
When they are stiff, continue mixing and gradually add the powdered sugar.Melt the dark chocolate and butter in a double boiler or in the microwave. Combine the two and mix well.
When cooled, add the flour, baking powder and potato starch.
Finally fold the previously whipped egg whites into the chocolate-and-butter mixture using a whisk, gently lifting from the bottom to the top so as not to deflate the mixture.
Pour into muffin molds. Sprinkle with pearl sugar.
Bake at 338°F for about 30/35 minutes. Always do the toothpick test, as baking times can vary from oven to oven.
Remove from the oven, place on a tray or serving plate and enjoy 🤤 without feeling guilty about your figure.
