Chocolate-Chip Meringue Cookies

Photo: Becky Luigart-Stayner
Yield: 4 dozen (serving size: 1 cookie)
Ingredients
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup sugar
- 3 tablespoons unsweetened cocoa
- 3 tablespoons semisweet chocolate minichips
Preparation
Preheat oven to 300°.
Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in minichips.
Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300° for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.
Nutritional Information
- Calories:
- 22 (12% from fat)
- Fat:
- 0.3g (sat 0.2g,mono 0.1g,poly 0.0g)
- Protein:
- 0.3g
- Carbohydrate:
- 4.7g
- Fiber:
- 0.0g
- Cholesterol:
- 0.0mg
- Iron:
- 0.1mg
- Sodium:
- 16mg
- Calcium:
- 1mg
Member Ratings and Reviews
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I stumbled upon this recipe while in the mood for choc. chip cookies. This recipe really delivered without the fat and calorie content of your typical cookie. I have never made meringue but it was so fast and easy. I used regular choc. chips instead of minis and it was perfect. YUMMM! Now if only i could stop eating them....08/10/09
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These are some of the best meringue cookies I have made. The amount of chocolate in them is perfect. I baked them for 30 minutes instead of time indicated on recipe so the centers were just a bit chewy.01/31/09




