11 egg whites
1 cup plus 2 tablespoons cake flour
1 1/2 cups sugar, divided
1 1/4 teaspoons cream of tartar
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1 teaspoon vanilla extract
3/4cup mini chocolate chips
1 cup powdered sugar
2 tablespoons 1 percent milk
Place egg whites in a large mixing bowl and allow to stand at room temperature 30 to 60 minutes. Preheat oven to 375 degrees. Line regular-size muffin tins with paper bake cups; set aside.
Sift together flour and 1/2 cup sugar three times; set aside. Beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add vanilla. Add remaining sugar, 2 tablespoons at a time, to egg white mixture, beating well after each addition. Beat until glossy, stiff peaks form. Fold flour mixture into egg white mixture 1/2 cup at a time. Fold in chocolate chips.
Place about 1/3cup batter into each paper cup. Bake 15 to 17 minutes or until light brown and cakes spring back when lightly touched. Remove to wire rack immediately to cool.
Whisk together powdered sugar and milk until smooth. Brush onto cakes. Let stand at room temperature until set. Makes 3 dozen cakes.
Per cake: 85 calories (12 percent from fat), 1 g total fat (1 g saturated), trace cholesterol, 17 g carbohydrates, 2 g protein, 49mg sodium, trace dietary fiber.
The Wichita Eagle—05/18/10