These chocolate chip meringue cookies are a wonderful alternative to standard chocolate chip cookies. They are chocolaty, light and airy and melt in your mouth. A great chocolate fix! If you make them the night before, they are chewy the next day, and even chewier the next, which is how I like them. These are also great if you are gluten free diet. I bought liquid egg whites from Trader Joe's which made this easier to make. My 16 year old daughter, who is my guest baker for all things sweet made these, so if she can do it, so can you.
Chocolate Chip Clouds
This recipe was adapted from Hershey's Kitchens
Gina's Weight Watcher Recipes
Servings: 30 • Serving Size: 1 cookie • Old Points: 1 pt • Points+: 1 pt
Calories: 53.7 • Fat: 2.2 g • Carb: 8.4 g • Fiber: 1.7 g • Protein: 1.1 g
- 9 tbsp egg whites (room temperature)
- 1/8 tsp cream of tartar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 cup chocolate chips
Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
Sift cocoa onto egg white mixture; gently fold until combined. Fold in chocolate chips. Drop mixture by tablespoons onto cookie sheet. Makes 30 cookies.
Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.