Thanks to Emily Luchetti and her 20-year-old book, Stars Desserts.
Have on hand
- Parchment paper
- Strong hand mixer
- 6 egg whites
- 1 cup sugar
- 6 oz semi-sweet chocolate chips
- 2 tbsp cocoa powder, sifted
- 1/2 tsp vanilla extract
- Preheat the oven to 275 degrees F
Mix the egg whites at high speed until they just beginning to firm up, then add the sugar slowly as you continue mixing until stiff.
Fold in the remaining ingredients, but don’t mix them completely – streaks make better cookies.
Line a baking sheet with parchment paper, then drop 3-tbsp globs of the mixture onto it and give them at least 1.5 inches of space between each glob.
Cook for 35 min, or until the top of the cookie is dry and a little firm. Cool for 5-10 min, and serve immediately.
As an alternative, try substituting the following for the chocolate chips, chocolate powder and vanilla:
- The zest of 4-5 lemons, or;
- 4-6 oz candied ginger, well chopped, or;
- A combination of the two