These cookies sound so good. I think I’ve had the crispy version before, and they were delicious! Let me know if you make them and which you prefer, the soft & chewy ones or the crispy ones. Here’s the recipe:
- 1/2 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1/2 cup sugar, divided
- 3 large egg whites
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (confectioners’ sugar)
DIRECTIONS: Line 2 baking sheets with foil. Sift together cocoa, salt, and 1/4 cup sugar in a small bowl. In a large bowl, beat egg whites and cream of tartar at medium-low speed until soft peaks form. Beat in remaining 1/4 cup sugar, 1/2 tablespoon at a time until the meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract. Drop by rounded teaspoonfuls one inch apart onto foil-lined baking sheets. Bake for 25 minutes at 300 degrees (preheated oven). This will make soft & chewy cookies. If you prefer crisp cookies, bake for 40 minutes. After they have cooled, dust cookies with powdered sugar.
Makes 24 cookies. Each cookie has 25 calories, 1 gr protein, 6 gr carbs, 0 gr fat, 0 mg cholesterol, 0.5 gr fiber, 13 mg sodium.