Chocolate Meringue Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
The secret to the cookies is the meringue. Beating the eggs to increase their volume makes them so light and airy. If you haven’t made a meringue have no fear it really isn’t that hard. I pass on a few tips from Alton’s brown book in the recipe. 3 large egg whites1/8 tsp cream of tarter¼ cup of sugar½ cup unsweetened cocoa powder (I’ve ¼ cup of dark and ¼ regular – Delicious!)¼ cup of splenda or ½-1 tsp Stevia powder extract (based on taste – available in the store)Pinch of salt1 tsp vanilla (or almond extract)Non-stick cooking spraySeparate 3 eggs and let the whites sit at room temperature while getting everything ready for the recipe. The eggs will beat better at room temperature.
Preheat the oven to 300 degrees.
Sift the cocoa powder, splenda (or stevia), and salt. Put aside.
Beat the eggs on low-medium speed until frothy. Add the cream of tarter and crank up the speed to high. Continue beating until soft peaks form when you lift the beater from the eggs.
Once you have a real white frothy white meringue with soft peaks continue beating on high while adding a bit of the sugar at a time. You are adding the sugar SLOWLY. After all the sugar is incorporated, continue beating until stiff peaks form (as in picture below.)
Fold in the sifted cocoa mixture and extract into the meringue a bit at a time. It will seem as if you are ruining it, the texture will be odd but the more you fold in the more the cocoa will incorporate with the egg whites until you get almost a frosting consistency. You don’t want to mix all the air out so don’t over mix.
Using a teaspoon, drop small dollops of the mixture on a cookie sheet sprayed with non-stick cooking spray. For chewy bites bake for about 20 minutes, for crunchy bake for 40 minutes.
Serving Size: 25 cookies
Number of Servings: 5
Recipe submitted by SparkPeople user LINDYPOWER.
Sift the cocoa powder, splenda (or stevia), and salt. Put aside.
Beat the eggs on low-medium speed until frothy. Add the cream of tarter and crank up the speed to high. Continue beating until soft peaks form when you lift the beater from the eggs.
Once you have a real white frothy white meringue with soft peaks continue beating on high while adding a bit of the sugar at a time. You are adding the sugar SLOWLY. After all the sugar is incorporated, continue beating until stiff peaks form (as in picture below.)
Fold in the sifted cocoa mixture and extract into the meringue a bit at a time. It will seem as if you are ruining it, the texture will be odd but the more you fold in the more the cocoa will incorporate with the egg whites until you get almost a frosting consistency. You don’t want to mix all the air out so don’t over mix.
Using a teaspoon, drop small dollops of the mixture on a cookie sheet sprayed with non-stick cooking spray. For chewy bites bake for about 20 minutes, for crunchy bake for 40 minutes.
Serving Size: 25 cookies
Number of Servings: 5
Recipe submitted by SparkPeople user LINDYPOWER.
Nutritional Info Amount Per Serving
- Calories: 65.8
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 16.9 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.9 g
- Protein: 2.7 g
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