Cocoa Kiss Me Cookies

Let’s make it

1. Preheat the oven to 250°F.
2. With an electric mixer, whip the egg whites until stiff but not dry. Gradually add ½ cup sugar, whipping constantly.
3. Combine the water and vanilla. Add a few drops at a time, alternating with the remaining sugar, while continuing to whip.
4. Gently fold in the cocoa by hand.
5. Drop by heaping teaspoons onto an oil-sprayed baking sheet, leaving at least 1 inch between cookies.
6. Bake for about 30–45 minutes, until the surfaces feel dry and the cookies lift from the sheet. Turn off the oven and let stand inside for 30 minutes with the door slightly ajar. Cool completely before storing airtight.

From the complete review edition, page 111. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.