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Chocolate-Chip Meringue Cookies

Photo: Becky Luigart-Stayner
Yield 4 dozen (serving size: 1 cookie)
These chocolate chip meringue cookies are light, crunchy, and have just the right amount of cocoa to satisfy your chocolate cravings.

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

Nutrition Information

  • calories 22
  • caloriesfromfat 12 %
  • fat 0.3 g
  • satfat 0.2 g
  • monofat 0.1 g
  • polyfat 0.0 g
  • protein 0.3 g
  • carbohydrate 4.7 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 16 mg
  • calcium 1 mg

How to Make It

  1. Preheat oven to 300°.

  2. 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.

  3. 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.

Cook's Notes

These cookies are lighter than traditional chocolate-chip cookies because they are made primarily with egg whites and not grains. They are also lower in fat and calories.