Inspired by a fresh batch of cocoa nibs, I've been trying to figure out how to best display the flavor of the unsweetened, unprocessed cocoa bean. These are great little light cookies that do just that. (they are also friendly for the dairy and wheat allergies.)
Ingredients:
4 egg whites
1/2 cup sugar
1 teaspoon vanilla
3-4 tablespoons cocoa nibs
(if you want, you can put a tsp of cocoa powder in them, too)
Directions:
Preheat the oven to 285F. Line baking sheet with parchment paper.
Whip the egg whites until stiff peaks form. Add the sugar and whip until the mixture becomes shiny and stiff. Fold in the vanilla and cocoa nibs.
Drop spoonfuls of the mixture onto the baking sheet, about 1 inch apart.
Bake for 45 minutes. Turn off heat and let sit in warm oven overnight. Remove and store in airtight container for up to 3 days.
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