Cocoa Kisses
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 12.5
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 13.0 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.2 g
- Protein: 0.5 g
View full nutritional breakdown of Cocoa Kisses calories by ingredient
Introduction
Yummy, easy, low-calorie Meringue cookies for a chocolate fix. The kids love this one too so it makes 50, but they'll be gone fast! Yummy, easy, low-calorie Meringue cookies for a chocolate fix. The kids love this one too so it makes 50, but they'll be gone fast!Number of Servings: 50
Ingredients
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6 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1 1/2 tsp. vanilla extract
1/4 cup, plus 1 tsp. unsweetened cocoa
1/2 cup granulated sugar
1 tsp. ground cinnamon
Directions
Preheat oven to 250 degrees F. Line non-stick baking sheets with parchment paper.
In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
In a large bowl using your electric mixer, beat egg whites until foamy/frothy. While beating to the frothy stage, add salt, cream of tartar, and vanilla extract. After reaching the frothy stage, add 1/4 cup of the cocoa and sugar 1-2 tablespoons at a time while continuing beating until the egg whites are stiff and glossy.
Drop batter by tablespoonfuls onto baking sheets (1-inch apart). In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon. Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.
Bake 90 minutes; turn off the oven, open the door slightly, and allow cookies to cool in the oven. Remove from oven and store in and airtight container.
Makes 50 cookies.
Number of Servings: 50
Recipe submitted by SparkPeople user DENISEINAUSTIN.
In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
In a large bowl using your electric mixer, beat egg whites until foamy/frothy. While beating to the frothy stage, add salt, cream of tartar, and vanilla extract. After reaching the frothy stage, add 1/4 cup of the cocoa and sugar 1-2 tablespoons at a time while continuing beating until the egg whites are stiff and glossy.
Drop batter by tablespoonfuls onto baking sheets (1-inch apart). In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon. Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.
Bake 90 minutes; turn off the oven, open the door slightly, and allow cookies to cool in the oven. Remove from oven and store in and airtight container.
Makes 50 cookies.
Number of Servings: 50
Recipe submitted by SparkPeople user DENISEINAUSTIN.