This cookie couldn’t be easier as only 4 ingredients are used – egg whites, cocoa powder, sugar and chocolate. Use a dark chocolate to offset the sugary meringue – chips or chopped chocolate will work.
The recipe does use 3/4 cup of sugar which is a fair amount considering 2 egg whites are used. You can slightly decrease the amount to a slightly heaped 1/2 cup. When beating the sugar into the egg whites, all the sugar can be added at once and beaten but this can take a while. Rather start beating the whites until frothy and then the add sugar in 2 batches till soft peaks form.
The cookie remains crisp on the outside for up to 4-5 days. The inside is deeply dark. moist and chocolatey. Great as a sweet cookie for tea or crush into ice-cream or whipped cream for a cake or dessert.
Ingredients
- 3/4 c granulated sugar
- 2 egg whites
- 2 TB sifted unsweetened cocoa powder
- 2 TB dark chocolate chips or finely chopped chocolate
Method
- Preheat oven to 150 degrees celsius.
- Line a baking tray with parchment paper.
- Beat egg whites till frothy.
- Add sugar in 2 batches and beat till soft peaks form.
- Add cocoa powder and chocolate and stir till evenly mixed.
- Using a teaspoon, take healthy scoops and heap onto a baking tray, leaving a 10 cm space between each cookie.
- Bake for 20-25 minutes until crisp and firm on the outside.
- Leave to cool for 5 minutes before lifting onto a wire rack to completely cool.
