Chocolate Chip Meringues

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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

Yield: 30 cookies (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 42%
  • Fat: 1.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 3.1g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 15mg
  • Calcium: 3mg

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

  1. Preheat oven to 250°.
  2. Cover a baking sheet with parchment paper; secure with masking tape.
  3. 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.
  4. 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.
  5. 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.
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