Flourless chocolate meringue cookies

Crack two eggs into the mixing bowl and fish out the yolks.

Optionally sprinkle in a little cream of tartar, which makes egg foams less likely to collapse. Beat a couple of minutes until super foamy with peaks.

Add 100 g powdered sugar; it dissolves at room temperature. The foam collapses at first; keep beating on high about five minutes until stiff peaks return.

Put 100 g chocolate chips in a microwave-safe bowl with 2 tablespoons butter cut in slices on top; microwave just until the butter melts, about 40 seconds, then beat to melt the chocolate. Use just enough heat, as overheated chocolate can burn or seize.

Add 20 g cocoa powder, about an eighth teaspoon salt, a glug of vanilla and a teaspoon of instant espresso powder.

Add a scoop or two of the meringue to keep the chocolate mixture wet and mix smooth; optionally add the egg yolks here for a more brownie-like cookie.

Scrape the chocolate mixture into the meringue, add extra chocolate chips if wanted, and beat or fold just until barely combined; overmixing can deflate the foam. Finish by hand, scraping the sides.

Line the pan with parchment and spray the paper with cooking spray; drop six big dollops with an ice cream scoop or ladle.

Bake at 350F / 180C until the tops crack and the edges brown a little, 15 minutes max.

Cool and let harden before peeling them off the paper; they get chewier the next day.