30 Calorie Chocolate Chip Meringue Cookies
May I present the thirty calorie cookie.
Did I mention that they have milk chocolate chips inside?
Sure you can buy meringue cookies in the grocery store but they don't hold a candle to these babies. These bake up with an unassuming smooth and dry outer shell but inside, oh inside is where the action is! Inside you'll find a flossy, lightly toasted marshmallow like center, with slightly melted chocolate chips just waiting for you...
30 Calorie Chocolate Chip Meringue Cookies
Adapted from Better Homes & Gardens New Cookbook
4 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tarter
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 tarter 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 recommend it!). Fold in the chocolate chips.
Drop mixture by rounded teaspoons 2 inches apart on the prepared cookie sheet (I like to use my cookie scoop). Bake 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.
Nutrition Facts per cookie: 30 calories, 1 g total fat, 3 mg sodium, 5g carbo, 0g fiber, 0 pro (this is straight from the book. I won't be making this a habit!)I believe this translates to 3 cookies = 2 pts
1 teaspoon vanilla
1/4 teaspoon cream of tarter
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 tarter 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 recommend it!). Fold in the chocolate chips.
Drop mixture by rounded teaspoons 2 inches apart on the prepared cookie sheet (I like to use my cookie scoop). Bake 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.
Nutrition Facts per cookie: 30 calories, 1 g total fat, 3 mg sodium, 5g carbo, 0g fiber, 0 pro (this is straight from the book. I won't be making this a habit!)I believe this translates to 3 cookies = 2 pts
Yield: One batch makes about 5 1/2 dozen
Would I Make This Again? I've made these before. It was a long time ago at my old job when I was making 4 or 5 desserts a week and I couldn't keep up with posting that much. I have wanted to make them ever since. Someday, if I can ever find a pastry bag big enough, I'd love to make these in a tight "S" shape. 4 out of 5 stars
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8 comments:
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!
These 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.
Those 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!
these look heavenly. i'll give them a try.
my hubby doesn't like much meringue but i think this recipe will change his mind, the choco twist is definite home-run success!
priscilla - haha, seriously! These so easy to make and hard to turn down. Plus you probably have the ingredients in you pantry to make these.
bob - 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!
I 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! ;)
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