Ingredients
2 medium egg whites
200 grams icing sugar
50 grams dark cocoa powder
2 levelled tablespoons cornflour
200 grams dark chocolate chunks
1 teaspoon instant coffee granules
1 ½ teaspoon vanilla extract
Preparation
Sift the icing sugar twice with the cocoa powder and cornflour, and set it aside. Beat the egg whites on high for a few minutes, until stiff peaks form. Sift in half of the dry ingredients, add the vanilla, coffee, and the chocolate, and combine everything gently with a wooden spoon or a spatula. Repeat this one more time, and blend only until it is combined.
Line a large cookie sheet with baking paper, take about a tablespoon of the batter and gently place it on the cookie sheet. Arrange the cookies about 5 cm apart, because they will expand as they bake. Bake them in a preheated oven at 175˚C (350˚F), for about 10-12 minutes. They will be very soft when you take them out of the oven, but after about a few minutes of cooling, they will be ready to be transferred to a wire rack. Yields 15 cookies.