Chocolate-Chip Meringue Cookies

Photo: Becky Luigart-Stayner

These chocolate chip meringue cookies are light, crunchy, and have just the right amount of cocoa to satisfy your chocolate cravings.

Yield: 4 dozen (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 22
  • Calories from fat: 12%
  • Fat: 0.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 4.7g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 16mg
  • Calcium: 1mg

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

  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.
Note:

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.

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