Chocolate Meringue Cookies are a delicious dessert and are also low in fat. They are a perfect treat if you are on your diet or anytime you just want one! Chocolate Meringue Cookies are a tasty treat to have on hand when guests drop by for a quick cup of tea or for your afternoon tea party.
I have heard that these cookie are sometimes called “Forgotten Kisses” because since you bake them at such a low heat, they are easy to forget and leave in the oven. You can also be creative, as they can be formed into any shape you desire. They look so cute!
It is often thought that meringue is difficult to make, but actually it is pretty easy. Meringue is made by whipping egg whites by beating or whisking them, which causes the protein in the egg whites to unfold, forming films that trap the air bubbles and the sugar stiffens the foam. A meringue is really nothing but foam, and foam is a big collection of bubbles, so the process is much like blowing air into a balloon. When you are looking for something sweet you can reach for one of these cookies to satisfy your sweet tooth.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate Recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, carbohydrate grams, and calories for all your favorite foods.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Chocolate Meringue Cookies Recipe:
Chocolate Meringue Cookie Recipe
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1 /2 teaspoons pure vanilla extract
1/4 cup unsweetened chocolate cocoa
1/2 cup granulated sugar
1 teaspoon unsweetened cocoa powder
1/8 teaspoon ground cinnamon
Preheat oven to 250 degrees F. Line cookie sheets with parchment paper or use the Silicone Baking Mats 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. Check out How To Make A Perfect Meringue. 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 tablespoons at a time) while continuing beating until the egg whites are stiff and glossy.
Drop batter by tablespoonfuls onto prepared baking sheets (1-inch apart).
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.