Schokoladenmakronen (Gluten-Free Christmas Chocolate Meringues)

Ingredients

• 2 ounces dark chocolate
• 2 eggs whites
• 0.5 cups white sugar
• 2 teaspoons vanilla sugar
• 1 tablespoon unsweetened cocoa powder

Instructions

1. 1

   Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.

2. 2

   Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.

3. 3

   Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.

4. 4

   Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.

5. 5

   Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.

6. 6

   Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.