Melt in your mouth sweet chocolate meringues are a light, low fat, refreshing snack or treat anytime.
1/2 cup egg whites (about 4 large eggs)
1 cup sugar
1 tablespoon sifted unsweetened cocoa powder
Preheat the oven to 300-degrees. Line two cookie sheets with parchment or wax paper.
With an electric mixer, beat the egg whites and salt on high speed until soft peaks form. Continue mixing on high speed while adding 1/2-cup of the sugar. Add the remaining sugar by the tablespoon. Beat for another one to two minutes, until the mixture is stiff and shiny.
Gently fold in the cocoa powder until just combined.
Drop by the spoonful onto the cookie sheets. Flatten each cookie slightly with the back of a spoon. Bake until meringues are firm and lightly browned, about 30 minutes. Let cool.
You can also use a cookie press to create pretty "kiss" shaped meringues.
Recipe makes 36 cookies.
Serving size: 1 cookie
Calories: 24; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 1mg; Sodium: 7mg; Carbohydrates: 6g Protein: 0g; Fiber: 0g
Variation I: Chocolate Walnut Meringues
3 egg whites
3/4 cup sugar
1/2 cup good quality Dutch cocoa
1/3 cup finely chopped California walnuts
Preheat oven to 350-degrees. Place egg whites and salt in large mixing bowl. Beat with an electric beater or by hand with a wire whisk until they form soft peaks.
Gradually add the sugar so the peaks stiffen. Sift cocoa over peaks and fold in with walnuts. Spoon mounds about 1-inch in diameter and about 1-inch apart onto a parchment lined baking sheet.
Bake 20 minutes or until dry to the touch. Let cool completely before removing from baking sheet. Store in air tight container. Recipe makes 48 cookies.
Variation II: Chocolate-Cinnamon Meringues
1 cup sugar
1/3 cup non-sweetened cocoa powder
4 egg whites
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
Sift together sugar and cocoa powder. In a large bowl, beat the egg whites, cinnamon and cream of tartar with an electric mixer on medium speed until soft peaks form. Beat in sugar mixture 1-tablespoon at a time. Beat the entire mixture on high speed until glossy and stiff.
Line two baking sheets with parchment. Drop rounded teaspoonfuls of batter onto the sheets, leaving 1-inch between meringues.
Bake at 250-degrees for 40 to 45 minutes, or until the tops feel dry to the touch. Cool for five minutes, then remove from the sheets. Recipe make 48 meringues, 18 calories per meringue.
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