Chocolate Meringue Cookies
6 egg whites (room temperature)
1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 tsp pure vanilla extract
1/4 cup unsweetened chocolate cocoa
1/2 cup sugar
1 tsp unsweetened cocoa
1/8 tsp ground cinnamon
Preheat oven to 250 degrees F. Line non stick baking sheet with parchment paper or use 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. 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 tablespoon 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 tsp 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.
Yields 50 cookies, serving size is 2 cookies
Nutrition Facts
Amount Per Serving
WW point- 0 points!! FREE
Calories 14.0
Total Fat 0.1 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 93.2 mg
Potassium 18.3 mg
Total Carbohydrate 2.6 g
Dietary Fiber 0.3 g
Sugars 2.0 g
Protein 0.9 g
1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 tsp pure vanilla extract
1/4 cup unsweetened chocolate cocoa
1/2 cup sugar
1 tsp unsweetened cocoa
1/8 tsp ground cinnamon
Preheat oven to 250 degrees F. Line non stick baking sheet with parchment paper or use 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. 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 tablespoon 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 tsp 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.
Yields 50 cookies, serving size is 2 cookies
Nutrition Facts
Amount Per Serving
WW point- 0 points!! FREE
Calories 14.0
Total Fat 0.1 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 93.2 mg
Potassium 18.3 mg
Total Carbohydrate 2.6 g
Dietary Fiber 0.3 g
Sugars 2.0 g
Protein 0.9 g