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1
Preheat oven to 325, and line a baking sheet with parchment paper.
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2
Separate eggs and place the whites into small bowl or measuring cup.
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3
Add vanilla and whisk briefly to combine.
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4
Set aside.
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5
On low speed, combine powdered sugar, cocoa powder & salt in mixer fitted with whisk attachment.
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6
With mixer still on low, add whites & vanilla a little bit at a time, whisking after each addition.
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7
Once all has been incorporated, increase speed to medium and beat for 3-5 minutes.
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8
Batter should become very thick.
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9
Using an ice cream scoop or large spoon, mound batter onto parchment paper in 5 spots, about 3 inches apart.
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10
<--- learn from my mistakes & don't try to make these small!
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11
Towards the end I tried to stretch the batter out, and the small ones came out pretty weird :P.
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12
Place sheet on middle rack of oven, and cook 15-17 minutes until tops are glossy & lightly cracked.
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13
Remove pan from oven, and transfer parchment paper with cookies onto wire rack.
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14
Cool 8-10 minutes on rack before attempting to peel from parchment.
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15
<-- also important!
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16
They'll break if you do this too soon.
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17
Repeat with remaining batter.
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18
Cool completely and store in airtight container.
