Chocolate Meringue Cookies

 

I am a follower of the Weight Watcher program and am learning to cook in a more healthy way.  I made these Chocolate Meringue Cookies today as they are a low point food, high in protein and low in sugar.  This batch made 30+ cookies with only 1/2 cup of sugar!

The cookies turn out with a melt in your mouth texture.  I tried one after it cooled from baking and it was chocolatey good.  I hear they become more chewy after a day or two and some prefer that taste.

 

Chocolate Chip Clouds
This recipe was adapted from Hershey's Kitchens
and
Gina's Skinny Recipes
Servings: 30 • Serving Size: 1 cookie • Old Points: 1 pt • Points+: 1 pt
Calories: 53.7 • Fat: 2.2 g • Carb: 8.4 g • Fiber: 1.7 g • Protein: 1.1 g 
 

• 6 egg whites (room temperature)
• 1/8 tsp cream of tartar
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder
• 1 cup Godiva dark chocolate chips, chopped.

Heat oven to 300°F. Cover cookie sheet with parchment.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Sift cocoa onto egg white mixture; gently fold until combined. Fold in chocolate chips. Drop mixture by tablespoons onto cookie sheet. Makes 30 + cookies.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.