Sugar Free Chocolate Meringue Cookies Recipe Recipe For Deviled

CHOCOLATE MERINGUE

Steps:

• Preheat oven to 200 degrees F.
• Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
• Bake for about 1 hour or until the meringue is hard and completely dried out.

RON'S GLUTEN-FREE CHOCOLATE MERINGUE COOKIES

Steps:

• Melt the 12 ounces of bittersweet chocolate pieces in a microwave-safe dish or over a gently simmering double-boiler. Let cool but not harden. Add the vanilla.
• Preheat the oven to 325 degrees F. Line three baking sheets with parchment paper.
• Place the salt and vinegar (or lemon juice) in a clean mixer bowl for a stand mixer. Use a paper towel to wipe off any possible grease. Use the paper towel to wipe the blades of the whisk attachment as well. Do not rinse. This procedure will ensure that the egg whites will whip to their full potential.
• Beat the egg whites on medium speed until foamy, about 1 minute. Increase the speed to high. Slowly add the sugar in a steady stream and continue beating until stiff peaks form, 4 to 5 minutes. (The bowl can be turned upside down without the meringue falling out.) Add a third of the meringue to the melted chocolate and mix well to lighten. Gently but thoroughly fold the melted chocolate into the meringue, and then fold in the remaining two ounces chopped bittersweet chocolate and the walnuts.
• Fill a large resealable plastic bag with the meringue and snip off the bottom corner, or use a pastry bag. Pipe the meringue into 1 1/2-inch rounds 2 inches apart on the prepared baking sheets.
• Immediately place in the oven and bake about 10 minutes. The cookies will develop a shiny crust but will still be gooey inside.
• Let rest on the baking sheets for 10 minutes before removing to a rack to cool completely. Store in an airtight container for up to 2 days.

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.

SOUTH BEACH DIET FRIENDLY 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 substitute and cocoa; beat until stiff peaks form, and mixture becomes glossy.
• Optional - Fold in nuts.
• Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
• Cool completely and store in an 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.