CHEF JEFF — ONE BYTE AT A TIME: Mini-Angel Cakes

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Indulge yourself with these low-cal minisnacks.

Mini-Angel Cakes

11 egg whites

1 cup plus 2 tablespoons cake flour

1½ cups sugar, divided

1¼ teaspoons cream of tartar

½ teaspoon salt

1 teaspoon vanilla extract

¾ cup minichocolate chips

1 cup confectioners’ sugar

2 tablespoons 1 percent milk

Place egg whites in bowl. Allow to stand at room temperature 30 to 60 minutes. Preheat oven to 375 degrees. Line regular-size muffin tins with paper cups. Sift together flour and ½ cup sugar three times. 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 until glossy, stiff peaks form. Fold flour mixture into egg white mixture ½ cup at a time. Fold in chips. Place about 1/3 cup batter in each cup. Bake 15 to 17 minutes or until light brown. Remove to wire rack immediately to cool. Whisk together confectioners’ sugar and milk until smooth. Brush onto cakes. Let stand at room temperature until set.

Yield: 3 dozen cakes.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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