Very light airy cookies.
These scrumptious little sweet cookies are addictive.
I like to pipe them instead of dropping the batter by spoon (to make it a fun process), egg whites always get stuck on spoon and I make a huge mess out of it. Sticky hands full of egg whites, yuck. Not really as bad as it sounds, I lick the batter all the time. Raw egg doesn’t stop me from eating it. I guess my body got immune to it. Yeaaaah.
They are truly delicious and much lower in calories than the regular cookies with butter. The hardest part is waiting for them to come out of oven. Patience is the key to these cookies. *sigh*
It took an hour to bake them and 10 minutes for my family to finish them!
You will need:
- 3 egg whites
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1/8 – 1/4 cup chocolate chips (mini would be perfect), optional
Preheat oven to 250F. Cover 2 baking sheets with parchament paper.
On high speed of your stand mixer beat egg whites , salt, cream of tartar, until soft peaks form.
Add sugar little bit at a time. Whip until stiff peaks form.
Turn the mixer to low speed add cocoa powder until combined.
Scrape sides with spatula and gently fold in chocolate chips.
Drop by spoonful. You need little bit of space between them not much since they don’t spread.
Bake for 55 mintues until dry, make sure the edges don’t burn, so keep an eye on them last 5-10 minutes.
Allow them to completely cool on cookie sheet before transferring it to airtight container.