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Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
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These chocolate chip meringue cookies are light, crunchy, and have just the right amount of cocoa to satisfy your chocolate cravings.

Recipe by Cooking Light October 1999

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
4 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

  • 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.

Chef'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.

Nutrition Facts

22 calories; calories from fat 12%; fat 0.3g; saturated fat 0.2g; mono fat 0.1g; protein 0.3g; carbohydrates 4.7g; iron 0.1mg; sodium 16mg; calcium 1mg.
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