Fat-Free Cocoa Meringue Cookies

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Line two baking sheets with parchment paper.

2. 2

   Sift the maida, cocoa powder, and baking powder together into a bowl. Set the dry mixture aside.

3. 3

   Place the egg whites and salt in a clean, completely dry mixing bowl. Beat with an electric mixer at medium speed until foamy and soft peaks begin to form.

4. 4

   Add the sugar gradually, about 1 tablespoon at a time, while continuing to beat. Once all the sugar has been added, beat at high speed until the meringue is thick, glossy, and holds stiff peaks.

5. 5

   Add the sifted dry ingredients in three additions. Gently fold after each addition with a spatula, stopping as soon as no dry streaks remain. Do not overmix or deflate the meringue.

6. 6

   Drop heaped teaspoonfuls of batter onto the prepared baking sheets, leaving about 3 cm between the cookies.

7. 7

   Bake for 18–22 minutes, or until the surfaces are dry and the cookies lift easily from the parchment. For a crisper texture, turn off the oven and leave the cookies inside with the door slightly open for another 15 minutes.

8. 8

   Transfer the cookies to a wire rack and allow them to cool completely. Store in an airtight container at room temperature.