With the rack in the middle position, preheat the oven
to 350°F (180°C). Line two baking sheets with parchment
paper or a silicone mat.
In a bowl, combine the flour, cocoa powder, baking powder
and salt. Set aside.
In another bowl over a double boiler or in the microwave
oven, melt the chocolate and butter. Whisk until smooth.
Stir in the sugar and eggs. Add the dry ingredients and beat
Spoon the mixture into a pastry bag fitted with a plain tip.
Pipe cookies about the size of a toonie on the prepared sheets,
spacing them evenly. With a finger, smooth down the peaks
formed by the pastry bag.
Bake, one sheet at a time, for 5 minutes or until the cookies
are cooked around the edges but still soft in the centre. Let
cool completely on the sheets.
In a small saucepan, bring the water and sugar to a boil.
Cook until a candy thermometer reads 235°F (113°C).
Remove from the heat and set aside.
In a bowl, beat the egg white and vanilla with an electric
mixer until soft peaks form. Drizzle in the hot syrup while
beating until the meringue forms stiff peaks and is just warm
to the touch.
Spoon the meringue into a pastry bag fitted with a plain tip.
Pipe about 1 tbsp of meringue on the flat side of a cookie and
top with another cookie. Repeat with the remaining cookies.
Leave to set for about 1 hour at room temperature.
These will keep for about one week in an airtight container in a cool, dry place.
The cookies freeze well.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.