Chocolate Meringue Cookies Low Calorie Recipes
CHOCOLATE MERINGUE COOKIES
This is a meringue cookie with a double chocolate taste. Store these in an air tight container.
Provided by Madonna
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
- Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 9.7 mg, Sugar 9.2 g
SOUTH BEACH DIET FRIENDLY CHOCOLATE MERINGUE COOKIES
Make and share this South Beach Diet Friendly Chocolate Meringue Cookies recipe from Food.com.
Provided by Chef DRAN
Categories Dessert
Time 35m
Yield 30 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar substitute and cocoa; beat until stiff peaks form, and mixture becomes glossy.
- Optional - Fold in nuts.
- Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
- Cool completely and store in an airtight container.
CHOCOLATE MERINGUE COOKIES - LOW CALORIE
Make and share this Chocolate Meringue Cookies - Low Calorie recipe from Food.com.
Provided by DogAndCatDoc
Categories Dessert
Time 1h40m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- While beating, add salt, cream of tartar, and vanilla extract.
- Add the cocoa/sugar mixture, 1 tablespoons at a time, until the egg whites are stiff and glossy.
- Drop batter by tablespoonfuls onto non-stick baking sheets.
- 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.
Nutrition Facts : Calories 11.3, Fat 0.1, Sodium 18.3, Carbohydrate 2.3, Fiber 0.2, Sugar 2, Protein 0.5
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