170 grams icing sugar
60 grams cocoa powder
2 egg whites
2 levelled tablespoons cornflour (cornstarch)
100 grams milk chocolate
1 teaspoon vanilla extract
Sift the icing sugar twice with the cocoa powder and cornflour (cornstarch), and set aside. Beat the egg whites on high for a few minutes, until stiff peaks form. Sift in one third of the dry ingredients, add the vanilla and chopped up chocolate, and combine everything with a wooden spoon or a spatula. Repeat this until you use up all of the dry ingredients, and the batter is well blended.
Line a cookie sheet with baking paper, take about a tablespoon of the batter and arrange the mounds about 5 cm (2 inches) apart, because the cookies will expand as they bake. Bake them in a preheated oven at 175˚C (350˚F), for 10-12 minutes. They will be quite soft when you take them out of the oven, but after about 5 minutes of cooling on the cookie sheet, you will be able to transfer them to a wire rack.