Post by Loupy on Nov 29, 2012 22:56:28 GMT -7
Chocolate Meringue Cookies
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Prep time: 15 min
Cook time: 75 min
Yields about 12
These chocolaty morsels are the perfect post-dinner nibble. Good-bye cravings!
Ingredients:
5 large egg whites
1/4 cup unsweetened cocoa
2 Tbsp sugar
1 1/2 tsp vanilla extract
1/8 tsp table salt
1/2 cup sugar
1 tsp unsweetened cocoa
1/8 tsp ground cinnamon
Instructions
Preheat oven to 225°F. Cover 2 cookie sheets with parchment paper; set aside.
Combine 1 egg white, 1/4 cup of cocoa, 2 tablespoons of sugar and extract in a large bowl.
Beat the remaining 4 egg whites and salt with an electric mixer just until soft peaks form; add the remaining 1/2 cup of sugar, 1 tablespoon at a time, while beating, until the egg whites are stiff and glossy.
Fold the egg whites into the chocolate mixture in three batches.
Fill a pastry bag with the mixture and pipe out the cookies onto the cookie sheets.
Each cookie should be about 1-inch wide.
(Note: To make your own pastry bag, use a gallon plastic bag and cut a hole in the corner.)
Bake 1 hour and 15 minutes until a dried texture.
Mix the remaining 1 teaspoon of cocoa and cinnamon in a small bowl. Sprinkle over the hot cookies with a sieve or sifter.
Let cool completely on wire racks before removing from parchment paper.
2 PointsPlus Value
© 2012 WeightWatchers.com, Inc. All rights reserved.
www.weightwatchers.com/
Prep time: 15 min
Cook time: 75 min
Yields about 12
These chocolaty morsels are the perfect post-dinner nibble. Good-bye cravings!
Ingredients:
5 large egg whites
1/4 cup unsweetened cocoa
2 Tbsp sugar
1 1/2 tsp vanilla extract
1/8 tsp table salt
1/2 cup sugar
1 tsp unsweetened cocoa
1/8 tsp ground cinnamon
Instructions
Preheat oven to 225°F. Cover 2 cookie sheets with parchment paper; set aside.
Combine 1 egg white, 1/4 cup of cocoa, 2 tablespoons of sugar and extract in a large bowl.
Beat the remaining 4 egg whites and salt with an electric mixer just until soft peaks form; add the remaining 1/2 cup of sugar, 1 tablespoon at a time, while beating, until the egg whites are stiff and glossy.
Fold the egg whites into the chocolate mixture in three batches.
Fill a pastry bag with the mixture and pipe out the cookies onto the cookie sheets.
Each cookie should be about 1-inch wide.
(Note: To make your own pastry bag, use a gallon plastic bag and cut a hole in the corner.)
Bake 1 hour and 15 minutes until a dried texture.
Mix the remaining 1 teaspoon of cocoa and cinnamon in a small bowl. Sprinkle over the hot cookies with a sieve or sifter.
Let cool completely on wire racks before removing from parchment paper.
2 PointsPlus Value
© 2012 WeightWatchers.com, Inc. All rights reserved.
