French Death Puffs (Bouffée de la Mort)

I've just discovered my own demise. It's allergen-free, takes 5 minutes, and only requires a hand mixer and a microwave.

"Why is it French?" I can hear you asking. Well, it's made of chocolate and berries, is at once decadent and light-as-air, and as I tasted the first one and melted into a puddle of pure bliss, I heard from far away my own voice warbling "Ouiiiiiiii!!!!!!" ... Also, "bouffée de la mort" sounds alternately like "puff of death" or "puff of love" when read aloud.

Seriously, this is gluten-free, dairy-free, corn-free, soy-free, and frickin' tasty.

Et without further ado,

French Death Puffs (Bouffée de la Mort)

Ingredients:

• 2 Large egg whites
• 1 Pinch of salt
• 2/3c. Granulated sugar
• 1tsp. Vanilla extract
• 1Tbs. Cocoa powder
• 2c.-ish Chocolate puffed rice cereal
• Chambord
• Raspberries (fresh or thawed)

Tools:

• Mixing bowl
• Electric hand blender (or a whisk if you're feeling strong)
• Parchment paper
• Measuring cups and spoons
• Mixing spoon
• Microwave

Directions:

1. Whip eggs in mixing bowl on medium speed until they get frothy (15 seconds or so).
2. Add the pinch of salt and up the speed to medium-high as you slowly add the sugar. Continue whipping (and turning the bowl periodically) until the egg mixture becomes glossy and thick and holds stiff peaks. (Does it sound like we're making meringue? Well, yeah!) It will be about the consistency of melted marshmallow (thanks, Joy the baker!). 
3. Fold (or lightly stir) in the vanilla and cocoa powder.
4. Stir in the cereal, starting little by little and making sure it's all coated before adding more. I didn't measure this bit, but the cereal should all be mostly coated without extra egg goop dripping off, and without it being dry. Err on the side of goopy rather than dry if you're unsure.  
5. Drop by heaping teaspoon onto parchment paper, and stick in the microwave (yeah, you read that right). I did 'em one at a time, but I imagine you could do 4 or so. Watch out, they puff up like peeps in there!
6. Nuke it for 30 seconds. If your microwave is crazily overpowered, test 'em one at a time to make sure they don't burn, and lower the time by 5-second increments until it works.
7. Remove and let them cool COMPLETELY. I know, I know, you want to eat them NOW, but trust me, chillax. They won't hold together if they're still warmish. 
8. Once cooled, plate them, break 'em open, drizzle with chambord, and top with raspberries. 
9. Nom classily. Repeat as desired.