Triple Musketeer Puffs

4 egg whites

1 tablespoon white vinegar

Pinch of salt

1 cup sugar, divided

2 tablespoons cornstarch

2 tablespoons cocoa powder

1 teaspoon vanilla extract

Heat the oven to 350 degrees.

In the bowl of a stand mixer fitted with a whisk, combine the egg whites, vinegar and salt. Beat on medium-high speed until very foamy. Slowly pour in ½ cup of the sugar. Continue to beat on medium-high until medium peaks form, about 5 to 6 minutes.

While the egg whites beat, sift together the remaining ½ cup sugar, the cornstarch and cocoa. When the whites have reached medium peaks, stir in the vanilla. Gently fold in the cocoa-sugar mixture in two additions.

Drop by the tablespoon onto a baking sheet, leaving 1 inch between each mound. Bake for 25 minutes, then turn the oven off and open the door of the oven just slightly. Allow to cool slowly in the warm oven for another 20 to 30 minutes. Remove the pan from the oven and finish cooling at room temperature. The cookies should have a soft, marshmallowlike texture.

Store in an airtight container at room temperature for up to a week.

Makes 5 dozen.

Nutrition values per serving: 10 calories, 0 fat, 0 cholesterol, 3 g carbohydrate, 0 fiber, 2 g sugar, 0 protein, 5 mg sodium.

Associated Press