Chocolate Meringue Cookies

Chocolate Meringue Cookies

Chocolate Meringue Cookies
6 egg whites (room temperature)
1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 tsp pure vanilla extract
1/4 cup unsweetened chocolate cocoa
1/2 cup sugar
1 tsp unsweetened cocoa
1/8 tsp ground cinnamon

Preheat oven to 250 degrees F. Line non stick baking sheet with parchment paper or use 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/frothy. While beating to the frothy stage, add salt, cream of tartar, and vanilla extract. After reaching the frothy stage, add the cocoa/sugar mixture (1 tablespoon at a time) while continuing beating until the egg whites are stiff and glossy.

Drop batter by tablespoonfuls onto non-stick baking sheets (1 inch apart). IN a small bowl, combine the remaining 1 tsp 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.

Yields 50 cookies, serving size is 2 cookies

Nutrition Facts
Amount Per Serving
Calories 14.0
Total Fat 0.1 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 93.2 mg
Potassium 18.3 mg
Total Carbohydrate 2.6 g
Dietary Fiber 0.3 g
Sugars 2.0 g
Protein 0.9 g


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