150g icing sugar
5 tbsp cocoa powder
¼ tsp salt
2 egg whites
1 tsp peppermint extract
60g dark chocolate, chopped
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a baking tray with parchment paper.
- Beat the first five ingredients together until combined. Stir in the chocolate.
- Scoop teaspoon-sized amounts of the batter onto the trays; these will spread more than a usual cookie, so leave plenty of room between each.
- Bake for 10-13 minutes until they are set around the edges. Leave on the tray for five minutes before transferring to a wire rack to cool completely.
Per Serving 84kcals, 1.8g fat (1.2g saturated), 16.7g carbs, 14.9g sugars, 1.4g protein, 0.8g fibre, 0.06g sodium