Ingredients
The following ingredients have 4 Servings
- 2 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar
- 1/4 tsp kosher salt
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/2 tsp espresso powder
- 4 oz bittersweet chocolate, (chopped)
- *confectioners sugar for dusting if desired
Instruction
- Preheat oven to 325 degrees and line a sheet tray with parchment.
- In a clean, dry bowl whip the eggs whites until they hold soft peaks.
- Add cream of tarter and then sugar in a steady stream while whipping. Continue to whip until you reach stiff peaks.
- Carefully fold in the salt, cocoa, vanilla, and espresso until fully combined. Stir in chopped chocolate.
- Using a small ice cream scoop or spoon, scoop out 18 portions onto prepared sheet. (A scoop is ideal so they are evenly portioned rounded mounds.)
- Bake about 15 mins or until cookies are set and just beginning to crack.
- Cool and dust with confectioners sugar if desired. Store in a sealed container for up to 3 days.
