This recipe first appeared in Food magazine.
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Ingredients
Method
1.Place 1 cup chocolate in a bowl and microwave in short bursts, to melt. Stir until smooth and set it aside to cool slightly.
2.Using an electric mixer, beat egg whites in large bowl until soft peaks hold their shape. Gradually beat in 1 cup icing sugar. Continue beating until the mixture is thick like meringue.
3.Combine remaining 1 cup sugar, cocoa, cornflour and salt in a medium bowl. On low speed, beat dry ingredients into the meringue.
4.Stir in the lukewarm chocolate; expect the dough to become quite stiff. Chop the remaining chocolate and stir into the dough. Chill dough for 10-15 minutes so it is easier to roll.
5.Preheat oven to 190°C. Grease 2 baking trays with baking spray. Roll a rounded tablespoon of dough into a ball, then roll ball in additional icing sugar, to coat. Repeat until all the dough has been rolled. Place cookie balls on prepared baking trays, leaving space between for cookies to expand during cooking.
6.Bake for 10 minutes or until puffed and the tops crack. Cool on baking trays for 10 minutes then transfer to a wire rack to cool completely.
Note
- For a quick dessert idea, sandwich a scoop of your favourite icecream between two of these cookies. – Take care not to overcook the cookies, as they will become too crisp and lose their soft chocolate centres. They last in an airtight container for up to a week. PER SERVE Energy 100kcal, 418kj • Protein 1.1g • Total Fat 3g • Saturated Fat 1.7g • Carbohydrate 17g • Fibre 0.6g • Sodium 34mg
