Alien glop? Or mounds of meringue marvelousness?
Despite Teeny's best efforts, I made it into the kitchen for some meringue makin' this morning. They turned out very well. Perhaps too well. I kept hanging around the kitchen waiting for them to be done (two hours is a very long time).
Chocolate Chip Meringue Cookies
1 point per cookie, makes 24
Preheat oven to 200ºF and cover a large baking sheet with parchment paper.
- 4 large egg whites
- 1 cup sugar
- 1/2 cup mini chocolate chips, semi-sweet
- 1/2 teaspoon vanilla extract
In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla.
Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to wire racks to cool completely. Yields 2 cookies per serving.
Sorta. It was easy to make and yielded 24 cookies just like it said. I did make one small modification and that was to use parchment paper instead of cooking spray. Parchment paper releases cookies like a dream. Much simpler and cleaner, too.
As far as taste, they're crisp and chewy with a nice hit of real chocolate. Yum. However, as far as meringue recipes go, I'm sure there's lower point ones out there. If I make them again, I'll make smaller cookies to trick my brain into thinking I'm eating more per serving.