Ingredients
- tablespoon unsweetened cocoa powder
- packets artificial sweetener
- egg whites
- /8 teaspoon cream of tartar
- teaspoon vanilla extract
Instructions
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Step 1
I start by preheating my oven to 225°F and lining a baking sheet with parchment paper. In a small bowl, whisk together the cocoa powder and sweetener until they’re evenly combined
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Step 2
this prevents clumps later. Next, I pour the egg whites into a large mixing bowl, add the cream of tartar, and beat them with an electric mixer on medium speed until they become foamy. Then I drizzle in the vanilla extract and continue beating on high speed until glossy, stiff peaks form—when you lift the beaters, the peaks should stand straight up without drooping. Now the fun part: I gently fold the cocoa mixture into the meringue using a spatula, taking care not to deflate all those air bubbles. Once the mixture is evenly tinted, I drop heaping tablespoon-sized dollops onto the prepared baking sheet, spacing them an inch apart. I bake the macaroons for about an hour, until they’re crisp on the outside and completely dry. Finally, I let them cool on the baking sheet for a few minutes before transferring to a wire rack. Patience is key—they need to cool fully to achieve that signature crunch.