so last night i tried out the chocolate cookie recipe attributed to Francois Payard:
2.5 cups confectioners' sugar
3/4 cup cocoa powder
4 egg whites
1 T vanilla
mix dry ingredients with mixer. in another bowl, mix egg whites with vanilla, then add wet to dry, mix for 2 minutes.
the combined mixture turned out way too runny to make separate cookies, so i poured it into a 9 x 13 inch brownie pan and baked till it rose and cracked, about 20 minutes. i think it wasn't long enough, since when i took the pan out of the oven, the mixture immediately sank and became flat as a pancake. i put it in again, but it never re-rose, and for another 15 minutes, didn't change at all.
i let it cool in the pan, then tried to cut and lift them out, and they were impossibly stuck to the pan (it was a non-stick pan). the tops came up fine, but the underside bits wrinkled up and stuck to the spatula, so it was a disaster, aesthetically.
as for the taste, it was great, except that i detected a bit too much vanilla extract (i used some really good vanilla), and thought that a tablespoon was too much. what resulted was intensely chocolatey and sticky-chewy. just horribly disfigured and inconsistent-textured.
Danna, i'd love to know what recipe you're using, and what your method is...any advice?