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    Cocoa Merigue Cookies


    Source of Recipe


    Light and Luscious Cookbook


    Recipe Introduction


    A taste of chocolate without the guilt. Yummy.


    List of Ingredients


    • 1/2 cup sugar
    • 1 Tbsp unsweetened cocoa
    • 2 egg whites
    • 1/4 tsp. cream of tartar
    • 1/2 tsp. vanilla extract
    • 1/4 cup semisweet chocolate mini-morsels


    Instructions


    1. Preheat oven to 350 degrees F.
    2. Combine sugar and cocoa, stirring well. Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add sugar mixture, 1 tbsp. at a time, beating until stiff peaks from and sugar dissolves (2 to 4 minutes). Stir in vanilla and chocolate mini-morsels.
    3. Drop by teaspoonfuls onto cookie sheets lined with aluminum foil. Place in oven, and immediately turn oven off. Do not open door for at least 8 hours. Remove from oven, and carefully peel cookies from foil.
    4. Yields 4 dozen cookies.
    5. Alternate baking method: Preheat oven to 200 degrees F. Cover cookie tray with parchment paper or cooking spray. I like to use the parchment paper. Bake for 2 hours. Cool completely, before removing from pan.
    6. Store in air-tight container or cookies will become taffy like.


    Final Comments


    Per cookie: Calories: 14 (19% from fat), Carbohydrate 2.6 g, Fat 0.3 g (Sat. fat 0.2 g), Cholesterol 0 mg, Sodium 3 mg
 

 

 

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