Mint Chocolate Chip Meringues
Per ServingMint Chocolate Chip Meringues |
||
|---|---|---|
| Makes: 15 (30 cookies) | ||
| Serving Size: 2 cookies | ||
| Calories | 70 | |
| Fat | 1.5 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 15 | g |
| Fiber | 1 | g |
| Sugars | 12 | g |
| Cholesterol | 0 | mg |
| Sodium | 10 mg (without added salt) | |
| Protein | 1 | g |
| Choices: Carbohydrate 1 | ||
- Makes: 15 (30 cookies)
- Serving Size: 2 cookies
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 30 minutes
- Cooling Time: 1 hour
Ingredients
| 3 | egg whites | |
| 1/4 | tsp. | cream of tartar |
| pinch | salt | |
| 3/4 | cup | sugar |
| 3 | Tbsp. | unsweetened or Dutch process cocoa |
| 1/3 | cup | mini chocolate chips |
| 3/4 | tsp. | peppermint extract |
| 5 | very finely crushed sugar-free peppermint candies |
Directions
- Preheat the oven to 250ºF.
- Cover a baking sheet with parchment paper.
- Beat the egg whites, cream of tartar, and salt with an electric mixer on high until foamy.
- Combine the sugar and cocoa. Gradually add the cocoa mixture to the egg whites, and beat until stiff peaks form. Gently fold in the chocolate chips, peppermint extract, and crushed candies.
- Spoon the mixture into a pastry bag fitted with a 1/2-inch round tip.
- Pipe 30 cookies, 1/4 inch apart, on the prepared baking sheet.
- Bake the cookies for 1 1/2 hours. Turn the oven off, and let the cookies cool in the oven for 1 hour. Store in a tightly sealed container.
