Créé avec l’IA
Fat-Free Cocoa Meringue Cookies
40 min 274 kcal par portion Moyen
Ingrédients
4 Portions
- Maida (all-purpose flour)80 g
- Unsweetened cocoa powder20 g
- Baking powder4 g
- Large egg whites3 egg whites
- Sugar140 g
- Salt1 pinch
Instructions
- 1
Preheat the oven to 150°C (300°F). Line two baking sheets with parchment paper.
- 2
Sift the maida, cocoa powder, and baking powder together into a bowl. Set the dry mixture aside.
- 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
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
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
Drop heaped teaspoonfuls of batter onto the prepared baking sheets, leaving about 3 cm between the cookies.
- 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
