Chocolate Espresso Pavlova Cookies

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Add this quick and easy cookie to an already delicious bowl of Fraser Valley strawberries and ice-cream, drizzle with chocolate sauce, and you’ve got a dessert special enough for guests or perfect for a weeknight with the kids!
Thanks to Mennonite Girls Can Cook for this naturally gluten-free drop cookie recipe.

3 cups icing sugar 2/3 cup cocoa

1 tbsp cornstarch

1/2 tsp salt

1/2 tsp instant coffee powder (I use Starbucks Via Dark Roast)

3/4 cup egg whites

(about 4 large egg whites)

1 tsp vanilla

1 tsp white vinegar

3/4 cup chocolate chips


Preheat oven to 350 F.

In a large bowl, sift together the dry ingredients through a sieve 3 times until it all looks the same color.

Add the egg whites, vanilla, and vinegar and beat together until thick and glossy and smooth.

Stir in chocolate chips.

Line 3 cookie sheets with parchment paper. Spray the parchment lightly with cooking spray.

Drop 12 large teaspoons of cookie dough on each cookie sheet.

Bake about 10 minutes or until cookies puff up and have a crackled top.

Let the cookies completely cool before removing from parchment paper.

Serve with sliced strawberries, ice cream and a chocolate drizzle. Enjoy!

(Makes 36 cookies.)