German Christmas chocolate meringue cookies - gluten-free with rich chocolate flavor.
Ingredients:
2ounces dark chocolate
2egg whites
0.5 cupwhite sugar
2teaspoons vanilla sugar
1tablespoonunsweetened cocoa powder
Instructions:
Preheat your oven to a gentle 275 degrees F (135 degrees C) and prepare 2 baking sheets by lining them with parchment paper.
Use a fine grater like Microplane® to grate dark chocolate into a bowl.
In a glass, metal, or ceramic bowl, whip egg whites until stiff peaks form. Gradually add sugar and vanilla sugar while continuing to beat. Gently sift cocoa powder over grated chocolate, then carefully fold the mixture into the egg whites using a spatula.
Spoon small dollops of the chocolate mixture onto the lined baking sheets, spacing them 2 inches apart.
Bake in the preheated oven for about 30 minutes, or until cookies are dry on the outside and lightly golden on the bottom, adjusting the time as needed based on cookie size.
Cool the cookies on the baking sheets for 1 to 2 minutes before transferring them to a wire rack to cool completely, which should take about 5 minutes.