CHOCOLATE SPONGE DROPS

2 eggs, separated, at room temperature

1/8 tea. cream of tartar

sugar

¼ cup flour

3 tab. cocoa

¼ tea. baking powder

¼ tea. vanilla extract

Line 2 large cookie sheets with foil. In small bowl, with mixer on high, beat egg whites and cream of tartar until soft peaks form. Gradually beat in 3 tab. sugar, beating until sugar completely dissolves and whites stand in stiff peaks. In another bowl with same beaters and mixer on high, beat egg yolks and 3 tab. sugar until very thick and lemon-colored. With mixer on low, add flour, cocoa, baking powder and vanilla; beat until blended. With rubber spatula gently fold beaten egg whites into yolk, one third at a time. Drop chocolate mixture by rounded teaspoons, 1” apart onto cookie sheets. Bake 375’ for 5 to 7 min. until wafers spring back when lightly touched with finger. With pancake turner, carefully loosen wafers and place on wire racks.

Prepare Dark Chocolate Glaze. Place wire racks over jelly roll pans. Carefully spoon glaze over wafer to completely cover top. Refrigerate to set, about 1 hour.

Prepare Hot-Pink Frosting. Spoon into small decorating bag with writing tube: pipe frosting onto half of the wafers in an attractive design.

Prepare Raspberry Cream. Place undecorated wafers, glazed-side down, on large cookie sheet lined with waxed paper. Spoon a dollop of cream on each wafer. Refrigerate until served. Makes 25 sponge drops.

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