Chocolate Meringue Cookies Low Calorie Recipes For Crock Pot

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.

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:

• 1. Preheat oven to 250* Line cookie sheets with parchment paper prevent the cookies from sticking.
• 2. In a small bowl, combine the 1/4 cup cocoa and sugar together, set aside.
• 3. In a large bowl using your electric mixer, beat egg whites until frothy. While beating to the frothy stage, add salt, cream of tartar, and vanilla extract. After reaching the frothy stage, add the cocoa/sugar mixture (1 Tbsp at a time) while continuing beating until the egg whites are stiff and glossy.
• 4. Drop batter by Tbsp onto prepared cookie sheets about(1-inch apart).
• 5. In a small bowl, combine the remaining 1 tsp cocoa and cinnamon. Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.
• 6. Bake 90 minutes, turn off the oven, open the door slightly, and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container. Makes 50 cookies.

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 CHIP MERINGUE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
• In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
• Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.