Whether you bake gluten free or not, you’ll never throw out leftover egg whites again when you discover these decadent Gluten Free Chocolate Pavlova Cookies.
Ingredients
3 cups icing sugar, powdered sugar measured and then sifted
2/3 cup cocoa, measured and then sifted
2 tsp corn starch
pinch salt
4 large egg whites
1 tsp vanilla extract
1/2 tsp plain white vinegar
1 cup chocolate chips
Instructions
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.
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