Chocolate Meringue Cookies

Meringues! I have found the perfect starch-free, low-fat, easy to digest goodie. Meringues can be made in nearly every flavor imaginable (almond, mocha, vanilla, lemon, mint, cherry, etc) and mix in of all varieties can be incorporated (chocolate chips, peanut butter chips, nuts, etc). I’ll stick to this simple, yet flavorful variety for now.

3 large egg whites
1/8 tsp cream of tarter
3/4 cup granulated sugar
3 Tbs unsweetened cocoa powder

• Preheat oven to 375°F
• Cover 2 baking sheets with parchment paper
• Place the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium until soft peaks form. Gradually add sugar, beat on high until the whites are stiff and shiny.
• Sift cocoa over the egg whites and gently fold until blended.
• Drop tablespoons of batter 1 inch apart on prepared cookie sheets. Bake for 30 to 35 minutes, until cookies are dry. Carefully peel the cookies from the parchment and cool on wire racks. Store at room temperature.

Yield: 24 Meringues

This recipe copyright © 1998 The French Culinary Institute’s Salute to Healthy Cooking.

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