- 2 egg whites
- 1/4 tsp cream of tartar
- 100 g sugar
- 1 Tbs Dutched cocoa, sifted
- 50 g bittersweet chocolate, grated or finely ground
Preheat the oven to 130 degrees C
Whip whites with the cream of tartar to the soft peaks stage; the white will look wet and tracks from the whisk will be visible. Slowly, add the sugar tablespoon by tablespoon to the whites. They will be shiny. Fold in the cocoa and chocolate.
Line two cookie sheets with parchment paper. Drop batter by teaspoonfuls onto the cookie sheets. the dough drops should be "about the size of a walnut."
Bake 25 to 30 minutes.