Gluten Free Chocolate Pavlova Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1 cup Chocolate chips
  • 2/3 cup Cocoa
  • 2 tsp Corn starch
  • 3 cups Icing sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 tsp White vinegar, plain

Found on rockrecipes.com

Description

Ingredients

• 3 cups icing sugar (powdered sugar) measured and then sifted
• ⅔ cup cocoa, measured and then sifted
• 2 tsp corn starch
• pinch salt
• 4 large egg whites
• 1 tsp vanilla extract
• ½ tsp plain white vinegar
• 1 cup chocolate chips

Directions

• Both icing sugar, salt and cocoa are prone to clumping so it is important to sift them through a sieve before using them in this recipe.
• Sift together the icing sugar, cocoa and corn starch.
• Mix in the egg whites until smooth.
• Blend in the vanilla extract and vinegar until smooth, then fold in the chocolate chips.
• Preheat oven to 350 degrees.
• Line a couple of cookie sheets with parchment paper or silicone liners.
• Spoon the cookie batter by rounded teaspoons onto the prepared cookies sheets, about 2 to 3 inches apart. These spread quite a bit so give them plenty of room. (You can sprinkle on a few extra chocolate chips at this point if you like. It makes them look even more appealing when baked.
• Bake for approximately 15 minutes until the cookies have a crackled appearance at the edges and might still look very slightly shiny at the center. It is best to do a test bake of a couple of cookies tot get the baking time right, as is suggested in the NOTE in this recipe.
• These cookies will be very hot and soft when they come out of the oven, so be sure to let them cool completely on the pan for about 15-20 minutes before transferring them to a wire rack to cool completely.