/uk/assets/recipe/chocolate-meringue-cookies/~default

health guides

Chocolate Meringue Cookies

Related recipes: Desserts, Low-Calorie, Low-Carbohydrate, Low-Fat, Low-Salt, Low-Sugar

From: Eat, Drink, and Weigh Less

Quick Facts

Servings: 12

Sides & Desserts

Search for Special Diet Recipes

Wine Pairings

Find the Perfect Wine

These clouds of chocolate are not a dream-they are real! And you can really have them on this diet! The contrast of textures (an initial crunch, followed by a moment of chewiness) is truly satisfying, and the really good news is you can have a second one.

Ingredients

1 cup powdered sugar
2 Tbs unsweetened cocoa
pinch of salt
1/4 cup hazelnuts, pecans, or almonds
1/2 cup chocolate chips
1/2 tsp pure vanilla extract
4 egg whites (from large eggs), in a medium-large bowl
nonstick spray for the baking sheet (optional)

Directions

Preheat the oven to 250°F. Lightly spray a baking sheet with nonstick spray or line it with parchment paper.
Place the sugar, cocoa, salt, nuts, and chocolate chips in a food processor or blender and process in a few short bursts until the nuts and chocolate are coarsely ground.
Add the vanilla to the bowlful of egg whites, and beat with an electric mixer at high speed, until they form stiff peaks.
Pour the dry mixture on top of the beaten egg whites, and use a rubber spatula to fold everything together until reasonably well blended. (It doesn't have to be perfect.)
Drop by rounded tablespoons onto the prepared baking sheet.
Bake for 3 hours without opening the oven. Turn off the oven and leave the cookies in there for another 30 minutes. (If you forget they are there and accidentally leave them overnight, they will still be fine.) Remove the baking sheet from the oven, and let the cookies cool completely on the baking sheet before gently removing them with a metal spatula.

Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright © 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.

Cooking Tip: The baking process is slow and gradual.The egg whites whip up more easily if they are at room temperature. Separate the eggs while they are still cold, placing the whites in a medium-large bowl. Cover the bowl with plastic wrap, an

Serving Suggestion: The cookies keep very well in a tin or any dry, airtight container.

Nutrition Facts

Calories 58

Calories from Fat 30 (52%)

(6%)Total Fat 4g

(7%)Saturated Fat 1g

Poly-Unsaturated Fat 0g

Mono-Unsaturated Fat 1g

(0%)Cholesterol 0mg

(1%)Sodium 19mg

(1%)Potassium 48mg

Total Carbohydrate 6g

(4%)Dietary Fibre 1g

Sugars 0g

Sugar Alcohols 0g

(4%)Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.