Chocolate Meringue Cookies - Low Calorie - cooking recipe

Ingredients
    6 egg whites, room temperature
    1/4 teaspoon salt
    1/4 teaspoon cream of tartar
    1 1/2 teaspoons vanilla extract
    1/4 cup unsweetened cocoa
    1/2 cup sugar
    1 teaspoon unsweetened cocoa
    1/8 teaspoon ground cinnamon
Preparation
    Preheat oven to 250 degrees F.
    Line non-stick baking sheets with parchment paper or use the 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.
    While beating, add salt, cream of tartar, and vanilla extract.
    Add the cocoa/sugar mixture, 1 tablespoons at a time, until the egg whites are stiff and glossy.
    Drop batter by tablespoonfuls onto non-stick baking sheets.
    In a small bowl, combine the remaining 1 teaspoon 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.

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