Nutrition per serving may change if servings are adjusted.
1/2 cup granulated sugar
1/4 cup cake flour
1/4 cup unsweetened cocoa powder
2 tablespoons confectioners’ sugar
Pinch of salt
2 large egg whites
1 1/2 tablespoons canola oil
2 teaspoons butter, softened
1 teaspoon vanilla extract
3 drops almond extract
Preheat oven to 300°F. Coat 4 baking sheets with cooking spray. Line with parchment paper or foil and coat with cooking spray.
Combine granulated sugar, flour, cocoa, confectioners' sugar and salt in a food processor. Pulse until combined. Add egg whites, oil, butter, vanilla and almond extracts and process until smooth.
Make 2 cookies on each baking sheet: spoon 2 tablespoons batter for each cookie, spreading with the back of a spoon into 6 1/2-inch circles; leave at least 2 inches between cookies.
Bake only one sheet of cookies, until centers are firm and dry to the touch, about 10 minutes. (Do not underbake.) Have a muffin tin ready.
Immediately lift parchment or foil from baking sheet and place on a work surface. After 30 seconds, carefully slip a long, flat metal spatula under each cookie to loosen. Cut paper in half and return one cookie, on the paper, to the baking sheet. Place in oven for about 1 minute to soften cookie. Quickly but gently press cookie into muffin tin, pleating the edges. Repeat with the other cookie.
Transfer cookie cups to a wire rack to finish cooling. Repeat with remaining batter.
Make Ahead Tip: Store in an airtight container for up to 1 week.