Chocolate Meringue Cookies - Low Calorie

1. 1

   Preheat oven to 250 degrees F.

2. 2

   Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.

3. 3

   In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.

4. 4

   In a large bowl using your electric mixer, beat egg whites until foamy.

5. 5

   While beating, add salt, cream of tartar, and vanilla extract.

6. 6

   Add the cocoa/sugar mixture, 1 tablespoons at a time, until the egg whites are stiff and glossy.

7. 7

   Drop batter by tablespoonfuls onto non-stick baking sheets.

8. 8

   In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon.

9. 9

   Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.

10. 10

    Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven.

11. 11

    Remove from oven and store in a tightly covered (airtight) container.

* Per serving · 4 servings · Values may vary.

No additional tips available.