They were quite good -- too good! I ate about 10 of the 24 (in more than one sitting) and now my face is broken out. I think that much sugar is a BAD, BAD thing but these are good if you want chocolate cookies. They're almost fudgey.
2 1/4C confectioners sugar
1/4 t salt
1 t espresso powder (optional but this really helps)
3/4 C cocoa (Dutched)
1/4 C carob powder (this substitution isn't necessary, you can go all cocoa but I like carob)
3 large egg whites
2 t gluten-free vanilla extract
Mix all in bowl (I used a stand mixer) til smooth and "glassy." Dump about 1 T at a time onto GREASED (I used spray "pam-like" stuff) cookie tins. Cookie batter will SPREAD a lot.
Bake at 350F for 5-8 minutes. They will crack and be careful not to burn. There's a lot of sugar in these!
COOL COMPLETELY ON TIN before removing.
My elderly parents both loved them and I did, too. :) Bit too much sugar for my system but they're tasty for non-GF folks.