My husband and I have one rule in our house: to eat (as) healthy (as we can) Monday through Friday. Sometimes this can be a challenge with two of us working full time and a one year old, very wild little boy to take care of, but healthy eating is something we both value, and so we try our best.
Just because we focus on eating healthy throughout the week, though, doesn’t mean we don’t want to enjoy our food. I make a conscious effort to make meals that I can get excited about, and that includes dessert. Now I don’t know about you, but I need a little something sweet after dinner, even on the weeknights, so I’m always looking for new “lighter” dessert options to get me through to Friday night takeout.
These chocolate meringue cookies are the perfect weeknight dessert- at just 33 calories a cookie, flourless, and gluten free, you can have 2 or 3 of these and not feel guilty. I usually make a batch and put them in the freezer in a big ziplock bag. Then, I can grab one out whenever I’m in the mood. Not to mention, these are super easy and fun to make. The hardest part is waiting for them to cook and cool.
Begin by cracking 4 egg whites into a large mixing bowl. Let them sit out until they are close to room temperature. When ready, preheat oven to 225 degrees Fahrenheit and beat the eggs on high with an electric mixer just until they are foamy.
Once foamy, add the cream of tartar and begin beating on high again. Slowly add your granulated sugar a little at a time, waiting until it is incorporated before adding more. Continue beating on high for about 5 minutes until you get stiff peaks.
Sift your powdered sugar and cocoa powder into a separate bowl and stir so they are blended together. Then, gently fold the mixture into the stiff peaks with a rubber spatula.
Now, the fun part. Put your meringue batter into a piping bag (or just a large ziplock bag with the tip cut off), and pipe cookies onto two baking sheets lined with parchment paper.
You can make about 30, 2 inch cookies. Don’t worry about spacing them out too much because they will stay the same size while they bake.
Put the baking sheets side by side in your oven, and set the timer for an hour (I know, that’s a long time! These cook low and slow.) When the timer goes off, don’t open the oven door. I know you will tempted, but don’t. Turn off the oven, and let them sit in there for another half hour.
After a half hour of letting them sit in the oven, pull them out, but continue to let them cool on the counter.
If you’d like, you can dip these in melted white or milk chocolate, but they are absolutely perfect as is. Like I said, these are freezer friendly which is my favorite part! Happy baking 🙂
Chocolate Meringue Cookies
4 egg whites (room temperature)
1/4 tsp cream of tartar
1/2 cup granulated sugar
1/2 cup powdered sugar
1/4 cup baking cocoa
White or Milk Chocolate for dipping (optional)
1. Preheat oven to 225 degrees.
2. Beat egg whites until foamy in large mixing bowl.
3. Add cream of tartar and continue to beat on high, adding granulated sugar gradually until you have stiff peaks (about 5 minutes).
4. In separate bowl, sift and stir powdered sugar and cocoa powder. Then, gradually and gently fold into stiff peaks.
5. Put batter in piping bag and pipe 2 inch cookies onto baking sheets lined with parchment paper.
6. Bake at 225 degrees for one hour. After one hour, turn off oven and let cookies continue to sit for another half hour. Don’t open the oven door.
7. Let cookies cool completely on counter before eating. Store in air tight container or bag.