Wafers: In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and
In the bowl of your electric mixer
(or with a hand mixer), beat the butter and margarine
until well blended. Add the sugars and vanilla extract and beat on high
speed for about one minute. Scrape down the sides of the bowl. Beat in the egg
white. Add the flour mixture and beat just until incorporated.
Place the dough on your counter and, using your hands, evenly form the dough into a log shape that is
about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil,
parchment paper or wax paper and fold or twist the ends. Try not to flatten the
log. Refrigerate until firm. This will take several hours or overnight.
Preheat the oven
to 350 degrees F (177 degrees C) and place the oven rack in the center of the
oven. Line two baking sheets with parchment paper.
Using a sharp
knife, slice the log into about 1/4 inch (6 mm) thick wafers. Place the wafers on the baking sheet spacing, about
1 inch (2.5 cm) apart. Bake for approximately 10 - 12 minutes or until the
the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and let
the cookies cool on the baking sheet for about
5 minutes before removing to a wire rack to cool completely. Can be stored
in an airtight container, at room temperature, for about 10 days. They can also
be frozen. Makes 36 chocolate wafers.
Icebox Cupcakes: In the bowl of your electric mixer, with the whisk
attachment, (or with a wire whisk) beat the cream with the sugar and vanilla
until soft peaks form. Take one chocolate wafer and spread a scant tablespoon of
whipped cream over the top of the cookie. Cover with another cookie, then
another layer of cream, another cookie, and a final layer of cream. Cover and place in the
refrigerator for several hours, or overnight. Decorate with shaved
chocolate or fresh berries.
Makes 12 Icebox Cupcakes.
for Demonstration Video