Chocolate Meringue Cookies
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 24.7
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 31.7 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.0 g
- Protein: 1.5 g
View full nutritional breakdown of Chocolate Meringue Cookies calories by ingredient
Number of Servings: 50
Ingredients
-
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1 /2 teaspoons pure vanilla extract
1/4 cup unsweetened chocolate cocoa
1/2 cup sugar
1 teaspoon unsweetened cocoa
1/8 teaspoon ground cinnamon
Directions
Preheat oven to 250 degrees F. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.
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. Check out How To Make A Perfect Meringue. While beating to the frothy stage, add salt, cream of tartar, and vanilla extract. After reaching the frothy stage, add the cocoa/sugar mixture (1 tablespoons at a time) while continuing beating until the egg whites are stiff and glossy.
Drop batter by tablespoonfuls onto non-stick 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 (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.
Number of Servings: 50
Recipe submitted by SparkPeople user HELINA1986.
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. Check out How To Make A Perfect Meringue. While beating to the frothy stage, add salt, cream of tartar, and vanilla extract. After reaching the frothy stage, add the cocoa/sugar mixture (1 tablespoons at a time) while continuing beating until the egg whites are stiff and glossy.
Drop batter by tablespoonfuls onto non-stick 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 (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.
Number of Servings: 50
Recipe submitted by SparkPeople user HELINA1986.
