- 20
Ingredients
- 3 ounces bittersweet chocolate, chopped
- 4 egg whites
- 1 cup sugar
Preparation
Step 1
1. Heat oven to 275. Line 2 baking sheets with parchment paper.
2. In a saucepan, bring 1-2” water to a simmer. Place chocolate in a heat-safe bowl over (but not touching) the water. Melt, stirring occasionally. Set aside and cool slightly.
3. In another heatproof bowl, combine egg whites and sugar over (but not touching) simmering water. Whisk until hot, 4-5 mins. Remove from heat and beat until stiff peaks form and mixture is lukewarm, 4-5 mins. Drizzle chocolate on top and fold in until just marbled.
4. With a soup spoon, drop batter in large mounds, spaced 2” apart on sheets. Bake until crisp outside and chewy inside, 35-40 mins. Cool on sheets on a wire rack. Cool completely before removing from parchment. Store in an airtight container.
Really very easy and quite delicious! Subbed splenda for half of the sugar, worked just fine. Also just melted the chocolate in the microwave. Used Ghiradelli chocolate.