Double-Chocolate Meringue Cookies
I know it’s been quite some time since I’ve posted any recipes but I needed a bit of a break from all the holiday food. I love sweets and as always I overdo it during the holidays – or rather from Halloween right up to New Years. I just can’t help myself. Fortunately I didn’t gain any weight this year – how? I have no idea!
It use to be that each New Years Eve I’d make a resolution but I’m wiser now that I’m older. Forget about not eating sweets, that’s never going to happen. However, the quantity at which I eat them will be smaller and paired with exercise for my health, heart and temperament.
I love to bake so when I came across this recipe given to me by a friend who attended Miraval Resort & Spa in Arizona, I knew I had to try them. A luscious low fat, low calorie chocolate meringue cookie with a mere 59 calories per serving.
A meringue is a mixture of stiffly beaten egg whites and sugar.
With just 6 ingredients in this recipe they’re made in a jiffy. These tiny little wonders are light, airy, have a delicate crunch on the outside with a gooey, chewy chocolate marshmallow-like center. Simply delicious!
It’s easiest to separate the eggs while they are cold, then set aside until room temperature. To insure your egg whites reach their maximum volume have a clean, dry, grease free mixing bowl and wire whisk. Line your cookie sheet with parchment paper or foil and when meringues are done they should release easily. Don’t use wax paper since the meringues have a tendency to stick.
Keep your heat low and don’t try to rush the cookies. The egg whites need time to dry out slowly. Upon completion of your meringue cookies turn off the oven and open oven door slightly allowing the cookies to cool. This could take up to 1-2 hours or leave overnight. You can also remove them from the oven and allow to cool. You’ll find you have less cracking if left to cool in your oven. I took mine out for this recipe – not for any particular reason. Either way they’re delicious, however, a few of mine fell.
If you’re a cookie lover I know you’ll love these, low-cal or not. Everyone in my family adores them.
I divided this recipe in 1/2 but feel free to make the entire batch. Place the finished batter in a pastry or zip lock bag and cut a 1-inch opening in the tip of the bag makes for easy piping and a pretty peak. However, using a heaping tablespoon will work just as well.
With a mixer, beat the egg whites, salt, and cream of tartar (acts as a stabilizer allowing the egg whites to reach maximum volume) and beat until you have soft peaks.