This recipe is a typical flourless, butter-less, yolk-less, chocolate cookie found in almost every French pastry chef's repertoire. I made them at hotel school and still find them a must for special occasions or to treat a chocoholic. As good as this traditional recipe is, I am not keen on their rather modest appearance. Made as they are usually made, they are almost as flat as pancakes. Instead, I make these cookies in tiny tartlet molds (use tiny muffin tins if you like). The molds contain the soft, foamy batter and result in a crisp-edged, fudgy centered, incredible cookie/macaroon that is only as chocolaty as it is different and sophisticated.. Use the best quality cocoa you can find.