CHOCOLATE MERINGUE COOKIES
There are the best chocolate meringues ... crispy on the outside and a bit gooey on the inside. It's like eating a rich fudgy brownie. You would never know they were not only fairly low in fat, but also in calories (at least for something that yummy and chocolatey). The recipe comes from the Creative Chef 2 Cookbook, put out by the Tourette's Association of America. It was one of the best cookbooks I ever had. Note: Although the cookies do expand somewhat, they shouldn't flatten and spread too much, as the thicker they are, the more fudgey the center will be. The extra room is also to allow for more air to circulate the meringue, making for a more even texture.
Provided by Charmed
Categories Drop Cookies
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350.
- Grease the cookie sheets, and cover with parchment paper or wax paper.
- (I usually spray the paper with non-stick vegetable spray).
- Melt the chocolate chips over hot water in double boiler.
- If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
- Start by cooking for 20 seconds.
- Stir and return to the microwave for another 10 seconds.
- Stir again, and repeat the process until all the chips are melted.
- Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
- Beat until stiff.
- Then beat in the vanilla and vinegar.
- Gently fold in the chocolate and nuts, if desired.
- Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
- Bake for 10 minutes or until firm to the touch.
- Remove immediately from sheets.
- Store in airtight container.
- NOTE: Try not to store these for too long.
- Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.
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
CHOCOLATE MERINGUE
These yummy, melt-in-your-mouth chocolate delights are a perfect way of indulging in sweets without overwhelming your diet. They're a good serving of protein-packed, light chocolaty goodness. These are also crunchy and may fulfill that crunch you've been lusting after.
Provided by wg
Categories Desserts Cookies Meringue Cookies
Time 1h20m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
- Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
- Drop by spoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.
Nutrition Facts : Calories 35 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 7.2 mg, Sugar 7.7 g
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
GRANNY'S CHOCOLATE MERINGUE PIE
Steps:
- In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8 of an inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven. Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
- In a saucepan, combine the chocolate, 1 cup sugar, cornstarch and salt. Mix well. Stir in the milk. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Cook for 3 minutes, stirring constantly. Beat the egg yolks. Add 1/2 cup of the hot mixture to the egg yolks and mix well. Add the mixture back to the saucepan and continue to cook for 2 minutes. Remove from the heat and stir in the vanilla and butter. Pour the filling into the prepared pie shell and cool completely. Cover with plastic and refrigerate until chilled.
- Preheat the oven to 375 degrees F.
- Beat the egg whites, on medium speed, until soft peaks form, about 2 minutes. Add the remaining sugar and continue to beat until stiff peaks form. Spread the meringue evenly over the pie. Place in a preheated 350 degree oven, on the top rack and bake until golden brown, about 10 minutes. Remove and cut into individual servings.
CHOCOLATE MERINGUE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 3 to 5 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F.
- Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
- Bake for about 1 hour or until the meringue is hard and completely dried out.
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 OVERLOAD COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Line two baking sheets with parchment paper.
- Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
- Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
- Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
- When ready to bake, preheat the oven to 350 degrees F.
- Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.
CHOCOLATE MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield approximately 50 meringues
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.
CHOCOLATE MERINGUE PIE
Steps:
- Make the crust:
- In a large bowl, stir together the flour, sugar and salt. Cut in the shortening with a pastry blender or 2 knives used like a scissor, or mix with your fingertips until the mixture resembles coarse crumbs. Sprinkle 2 tablespoons of the ice water over the flour mixture, tossing with a fork; adjust enough of the remaining water, by the tablespoon, tossing, so that the dough holds together. Flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat the oven to 425 degrees F. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough into an 11-inch circle. Fit into a 9-inch pie plate. Fold the edge under to make a stand-up edge; crimp. Prick the bottom all over with a fork. Bake until golden brown, 12 to 14 minutes. Remove the pie plate to a wire rack to cool.
- Make the filling:
- In a heatproof bowl, lightly beat the egg yolks to break up, and then set aside. In a small, heavy saucepan, stir together the sugar, flour and salt. Gradually stir in the scalded milk. Cook over medium-low heat, whisking, until thickened and bubbly, 6 to 8 minutes. Stir a little of the hot mixture into the yolks. Stir the yolk mixture back into the saucepan. Heat over very low heat, stirring, for 2 minutes, and do not let boil. Remove the saucepan from the heat. Whisk in the chocolate, butter, and vanilla until melted and smooth. Scrape into a clean bowl. Press a piece of plastic wrap directly on the surface of the filling and let cool for 10 minutes. Remove the plastic wrap and scrape the filling into the piecrust. Cool on a wire rack.
- Make the meringue:
- Preheat the oven to 350 degrees F.
- In a small saucepan, stir together the cornstarch, 2 tablespoons of the sugar, and the water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Remove the saucepan from the heat. In a large bowl, add the salt to the egg whites. With an electric mixer at medium speed, beat just until soft peaks form. Add the cornstarch mixture and beat until creamy. Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes. Spread the meringue mixture over the cooled chocolate filling, make sure the meringue touches the piecrust edge all the way around. Bake until the meringue is golden and its internal temperature registers 150 degrees F on an instant-read thermometer, 25 to 30 minutes. Serve soon after. Cover and refrigerate any leftovers.
CHOCOLATE CHIP MERINGUES
No one can resist these cloud-like cookies studded with chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 30
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.
- Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.
Nutrition Facts : Calories 83 g, Fat 3 g, Protein 1 g
FABULOUSLY LOW CALORIE, STILL DELICIOUS CHOCOLATE CHIP COOKIES
A really light and fluffy, like a sponge cake, chocolate chip cookie, on the lighter side and still OH SO GOOD!
Provided by alisonpeach
Categories Drop Cookies
Time 20m
Yield 43 cookies, 43 serving(s)
Number Of Ingredients 13
Steps:
- Beat margarine, yogurt, sugars, corn starch, applesauce, milk and vanilla until well mixed.
- Then add flour and baking soda/powder and salt and beat until smooth - then add chocolate chips.
- Drop by teaspoonfuls onto greased cookie sheet.
- Bake at 350°F for 6-10 minutes until lightly golden brown.
Nutrition Facts : Calories 49.6, Fat 1.4, SaturatedFat 0.5, Cholesterol 0.1, Sodium 44.3, Carbohydrate 8.8, Fiber 0.2, Sugar 4.8, Protein 0.7
CHOCOLATE MERINGUE PIE (THE BEST EVER)
We've tried a bunch of chocolate pie recipes from here, but none can hold a candle to this one that I grew up with from the Foods a la Louisiane book (from the Louisiana Women's Farm Bureau). It's easy, not too sweet and inexpensive. Also, using a high quality vanilla makes a huge difference.
Provided by OKC3094
Categories Pie
Time 35m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 12
Steps:
- Filling: Combine sugar, flour, cocoa and salt in a saucepan.
- Gradually stir in milk. Cook over medium heat, stirring constantly until thick.
- Pour a small amount into beaten eggs and stir well. Return to hot mixture and cook for 2 more minutes. Remove from heat. Add butter and vanilla, mixing well. Pour into a pie shell and set aside.
- Meringue: Preheat oven to 350.
- In a mixing bowl, beat egg whites on high speed of the electric mixer, gradually adding sugar and vanilla. Beat until mixture holds firm peaks. Spread meringue over pie.
- Bake for 12 to 15 minutes or until browned.
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