Please allow me to present the thirty calorie cookie... you know you want one, don't you? Go ahead, indulge! The best part of this cookie aside from the fact that they taste heavenly, is that you don't have to feel guilty eating them. 
Say goodbye to the hard, styrofoamy meringue cookies that scrape the roof of your mouth when you eat them. These babies bake up with with an unassuming smooth and dry outer shell but inside but oh, the inside is where all the action is! There you'll find a flossy, lightly toasted marshmallow like center, with slightly melted chocolate chips just waiting for you to indulge.
30 Calorie Chocolate Chip Meringue Cookies
Yield: One batch makes about a lot of cookies! 5 1/2 dozen
Adapted from Better Homes & Gardens New Cookbook
4 egg whites, at room temperature (from fresh eggs!)
1 teaspoon vanilla (or mint or almond)
1/4 teaspoon cream of tartar
1 1/3 cup granulated sugar
1 1/3 cups mini chocolate chips
2 tablespoons unsweetened cocoa powder, sifted (optional)
Lightly grease a cookie sheet or line with a Silpat mat. Preheat oven to 300F.
In a medium mixing bowl with whisk attachment bowl, beat egg whites on super high speed until soft peaks form. Add cream of tartar and vanilla and mix again. Scrape bowl. Return on high speed and add sugar 1 or 2 tablespoons at a time (I measure the sugar into a 8oz glass then slowly pour the sugar a little at a time into the meringue. I find the glass easy to grip and less messy).
If you want cocoa flavored cookies, add the cocoa now (I highly recommend it!). Gently fold in the chocolate chips.
Drop mixture by rounded tablespoon 2 inches apart on the prepared cookie sheet (I like to use my 1/2 tablespoon cookie scoop. It makes the cookies look very pretty and even). Bake the cookies in the oven for about 20 minutes or until firm and the bottoms of the cookies are lightly browned. Transfer cookies to a wire rack and let them cool.
Approximate Nutrition Facts per cookie: 30 calories, 1 g total fat, 3 mg sodium, 5g carbo, 0g fiber, 0 pro
Yield: One batch makes about a lot of cookies! 5 1/2 dozen
Adapted from Better Homes & Gardens New Cookbook
4 egg whites, at room temperature (from fresh eggs!)
1 teaspoon vanilla (or mint or almond)
1/4 teaspoon cream of tartar
1 1/3 cup granulated sugar
1 1/3 cups mini chocolate chips
2 tablespoons unsweetened cocoa powder, sifted (optional)
Lightly grease a cookie sheet or line with a Silpat mat. Preheat oven to 300F.
In a medium mixing bowl with whisk attachment bowl, beat egg whites on super high speed until soft peaks form. Add cream of tartar and vanilla and mix again. Scrape bowl. Return on high speed and add sugar 1 or 2 tablespoons at a time (I measure the sugar into a 8oz glass then slowly pour the sugar a little at a time into the meringue. I find the glass easy to grip and less messy).
If you want cocoa flavored cookies, add the cocoa now (I highly recommend it!). Gently fold in the chocolate chips.
Drop mixture by rounded tablespoon 2 inches apart on the prepared cookie sheet (I like to use my 1/2 tablespoon cookie scoop. It makes the cookies look very pretty and even). Bake the cookies in the oven for about 20 minutes or until firm and the bottoms of the cookies are lightly browned. Transfer cookies to a wire rack and let them cool.
Approximate Nutrition Facts per cookie: 30 calories, 1 g total fat, 3 mg sodium, 5g carbo, 0g fiber, 0 pro
wow, 5 1/2 dozen out of one batch is a lot. but since they look and sound so good i know they would be gone instantly here!
ReplyDeleteThese are awesome. My wife and I are taking a cruise in a couple of weeks and as such have been living the "low calorie/low fat" lifestyle. That means boring. But these cookies are incredible. Julia's right, on they outside they are pretty unassuming. But once you pop one in, the amount of flavor it unbelieveable. The only problem is how to only eat a few.
ReplyDeleteThose cookies looks so good & guilt free too? Can't beat it. P.S. You can come over for some of those tasty appetizers I made... They were so amazing!
ReplyDeletethese look heavenly. i'll give them a try.
ReplyDeletemy hubby doesn't like much meringue but i think this recipe will change his mind, the choco twist is definite home-run success!
ReplyDeletepriscilla - haha, seriously! These so easy to make and hard to turn down. Plus you probably have the ingredients in you pantry to make these.
ReplyDeletebob - Yay! I'm so happy to hear that you liked them. I felt a bit like I was cheating you out of a full on "Julia-ized" treat but it sounds like you're happy. Thanks for taking the time to leave me a comment!
Pam - don't forget they are cheap to make too!
queen of everything - yay! please let me know how they turned out
dhanggit - my husband frowns at meringue too but he really liked the cocoa ones.
Hello! Thanks for leaving a comment. Well maybe its time I invested in one of those mats too! These cookies aren't the one things that've burnt!
ReplyDeleteI did use eggs at room temp and the mixture did come out as described... well, everyone I fed it to found it yummy. I just made another batch for my students today and they finished everything! So I guess something did go right somewhere...
Great recipe and site, can't wait to try the Raspberry Cheesecake! :)
I made these last night and they're great! I actually didn't beat them long enough so they aren't as fluffy as yours look in the photo, but they are still delicious. I am all for recipes that I can screw up and still get a good result! ;)
ReplyDeletemy grandchildren just love these cookies. They are sooo easy to make. I placed the bowl of remaining meringue in the refrig. b/c I was only using 2 cookies sheets. I found this to be a good idea b/c one time I made another recipe and while I was waiting for the cookies to bake the meringue got to watery. I sure did get a lot of cookies from this recipe. very good.
ReplyDeleteThe recipe uses too much sugar. Mine turned out too sweet. Next time I will probably end up using half of the sugar.
ReplyDeleteAWESOME! Light and crispy melt in your mouth goodness :)
ReplyDeleteI agree with Anonymous. WAY too much sugar, at least 1/2 the amount. Otherwise, they were light and fluffy and I liked the cocoa flavor. I will make again, with less sugar.
ReplyDeleteCan you use egg whites from a carton?
ReplyDeleteWas wondering if you could usrpe brown sugar in these, for a more authentic chic chip cookie taste?
ReplyDeleteYou can! Brown sugar and white sugar can be used in a 1:1 ratio meaning you would use the exact same amount of brown sugar in this recipes as you would white (1 1/3 cups). Be sure to pack the brown sugar though. Lastly, brown sugar is a bit more caloric than white sugar. Replacing brown sugar with white will increase the totally number of calories by 64 or, roughly about 1 extra calorie per cookie if you get a 5 dozen yield.
DeleteNote: I've not tested making this recipe with brown sugar. Bake at your own risk... or check out this recipe which is sort of similar to mine: http://decor8blog.com/2013/04/19/delicious-bites-brown-sugar-meringues/
I was wondering if they will be as good with splenda?
DeleteHonestly, I don't know. Based on some other recipes I've found on the web, it is possible. If you try it, please let me know.
DeleteI dont see where the chocolate chips and marshmallows were added ?!
ReplyDeleteYou add the chips last after you've whipped the meringue (it's in the paragraph that starts with "If you want cocoa..."
DeleteThere are no marshmallows in this recipe.