I found this one in Food & Wine. I excluded the simple syrup – seemed sweet enough for me.
1 teaspoon ancho chile powder
1 teaspoon kosher salt
1 teaspoon sugar
1/2 oz fresh lime juice
2 oz blanco tequila
1 lime wedge
2 ounces watermelon juice
Combine salt ingredients in a small bowl big enough to fit your glass into.
In a blender, purée watermelon. Dip the glasses in the foam, shake, then dip into salt mixture.
Combine remaining ingredients in a cocktail shaker. Shake. Serve over ice.
Makes 1 cocktail.
Salt for lots. I store mine in a Tupperware container for future use.
I found this recipe on Epicurious a couple of weeks ago and have been saving it until my kitchen remodel was done. I reduced the sugar, added some smoky heat with chipotle powder and decided not to roll them. They turned out great! The first batch I did pepper free for the kids – they loved them.
Nonstick vegetable oil spray
9 oz bittersweet chocolate chips
3 large egg whites, room temperature
1 1/4 c powdered sugar, divided
1/2 c unsweetened cocoa powder
1 TBSP cornstarch
1/4 tsp salt
1/4 tsp chipotle pepper powder
Preheat oven to 400°F. Line cookie sheets with parchment paper.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 c sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1/4 sugar, cocoa, pepper (if using) cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff). If it does not become stiff, let it rest a few minutes.
Scoop 1 TBSP rounds onto parchment, dust with powdered sugar. Bake for 10 minutes until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
2 WW PP per cookie.