Ingredients:
3 egg whites
1 pinch salt
1 cup sugar ( scant)
3 tablespoons cocoa, sifted ( not Dutch)
1/2 teaspoon vanilla extract
1/2 ounce semisweet chocolate, finely chopped
Directions:
Preheat oven to 275 degrees F.
and place oven racks in the middle positions.
Line one or two sheet pans with foil or kitchen parchment.
Set aside.
Beat the egg whites with the salt to a soft peak stage (when the tops of the peaks fall over when whip is removed).
Add the sugar slowly, beating until the mixture is very thick.
Stir in the cocoa powder, vanilla, and chopped chocolate.
Place walnut-size mounds of the batter on the sheet pans and bake in the preheated oven for 30 minutes until dry on the surface but still soft inside.
Slide the foil or parchment with its cookies onto a cooling rack and cool for 5 minutes.
Peel the foil or parchment off the still-warm cookies and cool them completely on rack.
Servings: 30
Time preparation: 15 min.
Time total: 50 min.