Fat Free Chocolate Meringue Cookies Recipes

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.

FAT-FREE CHEWY CHOCOLATE COOKIES

Steps:

• Spray cookie sheets with cooking spray.
• In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
• Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
• Drop by rounded teaspoon onto prepared cookie sheets.
• Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed).
• Do not overbake.
• Cool on wire rack.

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.

FAT FREE CHOCOLATE PEPPERMINT MERINGUE COOKIES

Steps:

• Preparation:.
• Preheat oven to 250 degrees. Line two baking sheets with parchment paper or use silicone mats. In a small bowl, sift together the cocoa powder and sugar. In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until soft peaks form. Add the cocoa mixture one tablespoon at a time, mixing between additions. Add peppermint extract and mix well. Drop by rounded tablespoonful on to baking sheets. Place in the oven for 1 hour. Turn off oven and leave door slightly open. Leave meringues for at least 2 hours or overnight. Store in an airtight container.

LOW FAT LEMON MERINGUE COOKIES

Steps:

• Preheat oven to 400°.
• Line two baking sheets with baking parchment and set aside.
• Beat egg whites and salt in small bowl at high electric-mixer speed until frothy.
• With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes).
• Beat in vanilla, then by hand fold in lemon zest.
• Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2-inches apart.
• Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight) Peel meringue off parchment and store in airtight container.