- Calories: 35
- Protein: 1g
- Total Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Cholesterol: 0mg
- Total Carbohydrate: 6g
- Dietary Fiber: 0.5g
- Total Sugar: 5.5g
- Sodium: 24mg
How can you improve on a classic meringue cookie? Try sprinkling in some sweet chocolate chips! For a cost of just 35 calories per cookie, you can enjoy a few without overdoing it.
- Prep time
- Total Time
- 3 egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ¼ teaspoon fine sea salt
- ½ cup granulated, superfine sugar
- ¼ teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder, sifted
- ½ cup semi-sweet chocolate chips
Preheat oven to 200˚. Line a baking sheet (or two) with parchment paper and set aside.
In a large bowl, using an electric mixer with whisk attachment on medium-high, mix egg whites until frothy. Add the cream of tartar and salt and mix until egg whites hold soft peaks; about 1 to 2 minutes. Alternatively, you can mix by hand using a whisk and clean bowl (any grease in the bowl will interfere with the process). Try to use just your wrist instead of your whole arm when whisking to prevent yourself from getting tired. Whisk egg whites until stiff peaks form; lift the whisk out of the bowl and turn it upside down. Egg whites should be thick, white and glossy and hold their shape. They should not drip at all.
Add the sugar in 2-tablespoon increments, and continue to mix over medium-high speed until all sugar is incorporated and the mixture is glossy, thick, and can hold very stiff peaks, about 5 minutes more.
Add the vanilla and cocoa powder and mix on low speed until combined. With a spatula, gently fold in the chocolate chips by hand until just combined.
Fill a large plastic sandwich bag with the mixture and cut a small hole in the corner (alternatively you can use a pastry bag or drop heaping tablespoons). Pipe the mixture into 2-inch rounds as evenly as possible. If you mess up piping, you can spoon the mixture back into the bag, wipe the parchment, and try again.
Bake for 2 hours. Turn oven off, and let the cookies cool in the oven and dry out for another 2 hours.