Makes 12
adjust servings:

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  1. Preheat the oven to 150˚C/130˚C fan/gas mark 2 and line two baking trays with tin foil.
  2. In a small bowl, sift together the cocoa, salt and half of the sugar.
  3. In a large bowl, use an electric mixer to beat the egg whites together with the cream of tartar until soft peaks form. Beat in the remaining sugar, half a tablespoon at a time, until the mixture glossy and stiff peaks form. Fold in the vanilla extract and the cocoa mixture.
  4. Drop rounded teaspoonfuls on the mixture onto the prepared baking trays, spacing them about 2cm apart.
  5. Bake for 25 minutes, then cool on a wire rack.

Nutrition Facts

Per serving: 24kcals, 0.3g fat (0.1g saturated), 5.2g carbs, 4.2g sugars, 0.8g protein, 0.6g fibre, 0.013g sodium


TOP TIP: If you’d prefer these crunchy rather than chewy, just bake them for 15 minutes longer.