Have you ever had meringue cookies? They are cookies made with egg whites and no flour. These are a bit simpler because you don’t need to beat the egg whites with cream of tartar. If you would like a recipe for cocoa meringues, I have that too.
Preheat your oven to 350 degrees Fahrenheit/ 177 Celsius.
Line a cookie sheet with parchment paper or lightly grease the pan.
3 Egg whites
2- 1/4 cups Powdered sugar
1 cup Cocoa powder
2 teaspoons Vanilla or Chocolate extract
Add the egg whites to a large mixing bowl. Beat slightly with a whisk or large spoon, just until frothy.
Add the powdered sugar, cocoa powder, and vanilla extract and beat until smooth.
Use a tablespoon size cookie scoop to droop the cookie dough onto the baking sheet.
Bake for 8 to 10 minutes or until the cookie tops become shiny and crackly.
Take out of the oven and let cool on the sheet before removing.
This will make 14-16 cookies.
Using parchment paper makes the cookies almost fat free. The only fat being in the cocoa fat in the cocoa powder.
Beating the egg whites is not completely necessary, but it does make the cookies a little lighter in texture.
How dark the cookies turn out has to do with the brand of cocoa powder.