Recipes Chocolate Meringue Cookie (Dessert, Holidays)

Serving Size
1 Cookie
Number of Servings
    • large egg whites
    • 1/4 teaspoon cream of tartar
    • 1/8 teaspoon salt
    • 3/4 cup sugar
    • 1/4 cup unsweetened cocoa, divided
    • 1/4 teaspoon vanilla extract
    • 1/3 cup mini chocolate chips

Preheat oven to 250°.

Cover a baking sheet with parchment paper; secure with masking tape.

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.

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.

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.

Nutrition Information
Calories 26, Fat 1.2 g, Satfat 0.7 g, Monofat 0.1 g, Polyfat 0.1 g ,Protein 0.7 g, Carbohydrate 3.1 g, Fiber 0.2 g, Cholesterol 0.0 mg, Iron 0.2 mg, Sodium 15 mg, Calcium 3 mg