1 1/2 cups bittersweet chocolate chips
Nonstick vegetable oil spray
3 large egg whites, room temperature
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Method
1. Preheat oven to 350°F.
2. Spray 2 large baking sheets with nonstick spray.
3. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
4. Using electric mixer, beat whites in large bowl to soft peaks. Continue beating until mixture resembles soft marshmallow creme.
5. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
6. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
7. Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.
8. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
9. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Yield: Makes about 18
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