Chocolate chip meringue cookies
What would you say if I told you these delicious cookies are gluten-free and only 40 calories?
I felt pretty much the same way when I read this recipe on Gimmie Some Oven. I generally find that when chefs and bakers try to make desserts healthier or gluten-free, the dishes end up being dry or bland. This is not the case with these cookies, probably because they still have a fair bit of sugar and chocolate in them. The taste is a little hard to describe. Imagine a chocolate chip cookie and a marshmallow had a baby; that’s pretty close.
- 4 egg whites, room temperature (make sure you do this or your whites won’t whip!)
- 1/4 tsp. salt
- 1/4 tsp. cream of tartar
- 1 Tbsp. vanilla extract
- 1 1/4 cups granulated sugar
- 1 cup mini semisweet chocolate chips (do not use regular size chips or they’ll sink to the bottom of your meringues.)
Preheat oven to 300 degrees F. Line a couple of baking sheets with parchment paper.
Using a stand mixer, beat egg whites, salt, cream of tartar and vanilla on medium-high speed until soft peaks form. Slowly add sugar and beat until stiff peaks form, about 5 minutes.
Gently fold in chocolate chips by hand until combined. Be gentle as you don’t want to lose the air in your batter.
Drop batter by heaping tablespoonfuls onto cookie sheets. I used an ice cream scoop to speed up this part.
Once I had scooped them, I found I needed to sprinkle on more mini chocolate chips to give the cookies a finished look.
Bake at 300 degrees for 25-30 minutes until the cookies are cooked and slightly golden. Turn the oven off, and let the cookies cool in the oven for an additional 30 minutes or more until completely cool. Wait until the pan feels cool to the touch and you can take it out without oven mitts. If you take them out any sooner, they will crack and deflate a bit. You can still eat them that way; they just don’t look as nice. Remove and devour, or do what I did and take them to work.
Who could say no to that?