Chocolate Chip Meringues

These cookies will keep for a week in an airtight container.

Yield: 30 cookies (serving size: 1 cookie)

Ingredients

• 3  large egg whites
• 1/4  teaspoon  cream of tartar
• 1/8  teaspoon  salt
• 3/4  cup  sugar
• 1/4  cup  unsweetened cocoa, divided
• 1/2  cup  semisweet chocolate minichips
• 1/4  teaspoon  vanilla extract

Preparation

Preheat oven to 250°.

Cover a baking sheet with parchment paper; secure with masking tape.

Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 3 tablespoons cocoa, stirring with a whisk. Gradually add sugar mixture to egg white mixture, 1 tablespoon at a time, beating at medium speed until stiff peaks form. Gently fold in minichips and vanilla.

Spoon mixture into a pastry bag fitted with a 1/2-inch round tip, or large zip-top plastic bag with 1 corner snipped to form 1/2-inch opening. Pipe 30 (2-inch-round) mounds 1/4 inch apart onto prepared baking sheet. Bake at 250° for 1 1/2 hours.

Turn oven off; cool meringues in closed oven for 1 hour. Carefully remove meringues from paper. Using a fine sieve, dust meringues with 1 tablespoon cocoa.

Nutritional Information

Calories:

26 (42% from fat)

Fat:

1.2g (sat 0.7g,mono 0.1g,poly 0.1g)

Protein:

0.7g

Carbohydrate:

3.1g

Fiber:

0.2g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

15mg

Calcium:

3mg