Light, luscious, low fat meringue cookies. Go ahead and indulge guilt
Chocolate Meringue Cookies
3 large egg whites (1 T. dry egg white powder + 3 T. water)
1/2 t. cream of tartar
2/3 C. sugar
2 heaping T. baking cocoa
about 1/3 C. chopped pecans
Heat oven to 275. Line cookie sheet with parchment paper. Beat egg whites and cream of
tartar in medium bowl with electric mixer on medium speed until foamy. Beat in sugar, 1
tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Fold in
cocoa. Batter will not be mixed completely; there will be some streaks of cocoa. Drop by
spoonfuls on parchment paper. Bake 25-30 minutes or until outside is crisp and dry
(meringues will be soft inside). Cool 5 minutes; remove from cookie sheet to wire rack.
Store in airtight container.
Chocolate Chip Meringues
3 egg whites (1 T. powdered egg whites + 3 T. water)
1/8 t. cream of tartar
1/8 t. salt
1 t. vanilla
3/4 C. sugar
1 C. mini chocolate chips (or nuts, dates, raisins)
Preheat oven to 250 degrees. Beat egg whites with cream of tartar, salt, and vanilla until
soft peaks form. Mix in sugar 1 T. at a time until stiff peaks form. Using two spoons, drop
spoonfuls of meringue on parchment lined cookie sheet. Bake for 45 minutes. Then turn
oven off and allow to sit in oven for 90 minutes. Store in air tight container.
For more of Crystal’s recipes visit Everyday Food Storage.