Prep time: 10 minutes
Baking: 1 hour (unattended)
Sit time: 2 hours (unattended)
2 large egg whites
1/2 cup white sugar
1 tsp vanilla extract
2 tablespoons of cocoa
1 cup semisweet chocolate chips
1. Preheat oven to 250 degrees F. (Yes, that cool). Line 2 baking sheets with parchment or foil and set aside
2. In large bowl (best to use glass or ceramic), use electric mixer to beat egg whites at moderately high speed until they hold stiff peaks.
3. Beat in sugar, one spoonful at a time, then beat in vanilla extra.
4. Reduce to low speed and beat in cocoa powder.
5. With rubber spatula, fold in chocolate chips.
6. Drop mixture by rounded teaspoonfuls onto the baking sheets, spacing the cookies 1 inch apart. Bake for 1 hour.
7. Turn off the oven and dry the cookies for 2 more hours.
Makes about 40 cookies (23 calories each).
What ‘stiff peaks’ look like.
The final mixture is somewhat gooey.
Make the cookies small, but give some space.
