Chocolate meringue cookies are feathery light and airy cookies that are made from whisked egg whites and sugar with an addition of sifted cocoa powder. Nice crispy compact gluten free, full of protein dessert with low fat based on 4 ingredients. Those simple cookies are so fluffy, weightless and melt-in -your-mouth amazing no one could resist them. And they are only 40 calories a cookie which makes my sweet tooth very happy. This is my favorite recipe to making those floatable, decadent cookies.
We are amping up the flavors of meringue with cocoa powder and vanilla extract for a truly irresistible treat.
Baking in oven is quite easy,just keep each cookie properly insulated from each other. Open fridge, take humid eggs colder than room temperatures.
Chocolate cookies are not very different from white ones. Cooking in kitchen is pretty the same. It is one of easiest recipes, just do not forget salt and drop of unsweetened tartar. Add sugar to stabilize humidity. You need to wait for crust and crisp.
They can be topped with sugar powder, served with some fruit and glass of juice.
Feel free to keep them fresh in plastic container in pantry at normal degrees, not freezing. Overcoming craving to eat all at one day.
This recipe only calls for 4 egg whites and a cup of sugar but when beaten, egg whites can expand to up to eight times their original volume. Sugar not only adds sweetness, it also stabilizes the egg whites by coating them with sugar so they can be beaten longer and don’t dry out as fast. Sugar also decreases the volume and lightness of the meringue, so it is important that the sugar be added gradually, and usually never before the egg whites have been whipped to at least four times their original volume. Cream of tartar also works as a stabilizing agent making this light foam sturdier and more stable. The sugar is gradually beaten into the egg whites once they have reached soft peaks, and then the mixture is whipped to firm peaks.
It’s best to use superfine sugar for this, because they dissolve quickly. And make sure your egg whites are at room temperature. For the fluffiest meringue results make sure to beat your egg whites in a complete moisture and oil free mixer bowl and not have any traces of egg yolks. In order to do this make sure to crack them on a flat surface, not the edge of your bowl, and separate them while cold, right out of the refrigerator.
Perfect for easter, christmas or valentines day party or other holiday.
