- 2 ounces dark chocolate
- 2 egg whites
- 1/2 cup white sugar
- 2 teaspoons vanilla sugar
- 1 tablespoon unsweetened cocoa powder
- Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
- Grate dark chocolate with a fine grater (such as Microplane(R)) into a bowl.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
- Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
- Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.
04/10/2018
recipepes.com
Schokoladenmakronen (Gluten-Free Christmas Chocolate Meringues), recipe
PT15M
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5
455 calories
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