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Wednesday, December 16, 2015

Chocolate Chip Meringue Cookies


This is an EASY and delicious chocolate chip meringue cookie recipe that is not only a real treat, but it's also low in fat.  These cookies are light and crispy and very flavorful.

You don't have to be a professional chef to make good food.  This recipe whips up (no pun intended) in about five minutes or less.  You can eat them straight out of the oven while they are soft and pillowy on the inside and crispy on the outside.  But I like to dry mine in the oven until they are completely crisp all the way through.  Drying them does NOT make them so crunchy you will break a tooth, but it allows you to keep these cookies for a longer amount of time (even dehydrated they don't last long here!)



Chocolate Chip Meringue Cookies
4 large egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
1/8 tsp. sea salt
1/3 cup of chocolate chips ( I use dairy-free chips by Enjoy Life), you can add more if you'd like
coconut for topping

In a large bowl add the egg whites and cream of tartar.  Whip with electric mixer until soft peaks form.  Add salt and part of the sugar.  Continue beating with mixer.  With the mixer running, slowly add the rest of the sugar a little at a time.  Whip the mixture until stiff and glossy and hard peaks form.

Gently stir in chocolate chips.  Using a small spoon, drop the mixture onto a baking sheet lined with parchment paper.  It is best not to make these too large or thick or they won't dry properly if you are dehydrating them.  Before baking sprinkle the tops of the cookies with shredded coconut.  You could stir some coconut into the egg whites before putting them on the cookie sheet if you'd like, but I didn't do that this time.  Bake at 350 degrees for 20 minutes.  Remove from oven and cool completely.

While cookies are cooking REDUCE your oven temp to the LOWEST  heat setting that it will go.  My electric oven has a drying feature that sets the oven temperature at 145 degrees.  When the cookies are cooled completely and the oven temperature has cooled down to the lowest setting possible, place the cookies back into the oven to dry.  This could take a while depending on how big or thick your cookies are and your oven's temperature settings.  The cookies are ready when they are COMPLETELY dry and crisp all the way through.  Remove from oven.  Store in an airtight container.

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Love life and be well,








This post is linked at Tuesday's Table, Sugar Bee Crafts, Lady Bug Blessings, Inspire Me Monday, Cozy Little House, Cedar Hill Farm House, Memories By The Mile, Lou Lou Girls, A Peek Into My Paradise, A Round Tuit, Create With Joy, Mom's The Word, The Dedicated House, Modest Mom

 

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Disclaimer: All content, written articles, recipes and photos are the property of Denise Finochiaro Publishing, Inc., dba The Healthetarian Woman and may not be used, copied or published anywhere without written consent from The Healthtarian Woman. Some articles, posts and links on this website may contain affiliate links. When you click the links or make a purchase we make a percentage from the sale.


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