Best 5 Chocolate Meringue Cookies Low Calorie Recipes

CHOCOLATE MERINGUE COOKIES

Steps:

• Preheat the oven to 350.
• Grease the cookie sheets, and cover with parchment paper or wax paper.
• (I usually spray the paper with non-stick vegetable spray).
• Melt the chocolate chips over hot water in double boiler.
• If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
• Start by cooking for 20 seconds.
• Stir and return to the microwave for another 10 seconds.
• Stir again, and repeat the process until all the chips are melted.
• Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
• Beat until stiff.
• Then beat in the vanilla and vinegar.
• Gently fold in the chocolate and nuts, if desired.
• Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
• Bake for 10 minutes or until firm to the touch.
• Remove immediately from sheets.
• Store in airtight container.
• NOTE: Try not to store these for too long.
• Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.

CHOCOLATE MERINGUE COOKIES - LOW CALORIE

Steps:

• 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.

CHOCOLATE MERINGUE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
• Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

FUDGY MERINGUE COOKIES

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Place 1/2 cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth. Cool chocolate to lukewarm, about 10 minutes. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.
• Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in cocoa mixture. Fold in melted chocolate, then 1/2 cup chips.
• Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to racks and cool completely.

FORGOTTEN PUFFS (CHOCOLATE CHIP MERINGUE COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
• Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.