We are proud to showcase a blog by Robin Miller. Robin Miller is featured on The Food Network and as Robin’s Rescue in The Arizona Republic. Don’t miss the opportunity to make these fabulous cookies – recipe included!!
It seems there’s always a reason to enjoy sweet treats. Of course there’s the annual Halloween through New Year’s gluttony (followed by months of undoing our culinary wrongs), but is there ever really an occasion during the year when confectioneries are not invited? Let’s be honest, whether it’s a cookie after lunch or a festive dessert for dinner guests, decadence makes us happy. The problem is the guilt we feel afterwards.
Imagine how great it would be if we could enjoy an indulgent dessert without guilt. Imagine no more – it’s possible. In fact it’s downright easy with these melt-in-your-mouth meringue cookies – tender on the inside, golden and crisp on the outside. And each one has just 37 calories. Meringue is a simple blend of egg whites and sugar, so fat and calories are slashed without gastronomic magic. For added sweetness, I fold in mini chocolate chips (I use the mini chips so you can enjoy more of them). In the past, I’ve also folded in slivered almonds and dried cherries, so feel free to explore the possibilities.
Oh, and for those of you afraid to make meringue from scratch, take note. Making the perfect meringue isn’t nearly as difficult as chefs lead you to believe. A successful outcome comes down to this one tip: Start with ingredients that are ALL at room temperature. That means, plan ahead. Why? Room temperature egg whites whip up higher and fluffier, making puffed up, jazzy little cookies.
Chocolate Chip Meringue Cookies
Makes 36 cookies
Prep time: 15 minutes
Cooking time: 35 minutes
Cooling time: 30 minutes
4 large egg whites
Pinch of salt
1/8 teaspoon cream of tartar
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup mini semi-sweet chocolate chips
Preheat the oven to 250ºF. Line two baking sheets with parchment paper.
Beat together the egg whites, salt and cream of tartar until the mixture is foamy. Increase the mixer speed to high and beat the mixture until soft peaks form. Gradually beat in the sugar and beat until blended. Add the vanilla and beat until stiff peaks form and the egg whites are very glossy. Fold in the chocolate chips. Drop the batter by scant tablespoons onto the prepared pans, about 1 1/2 inches apart. Bake for 35 minutes, rotating the pans and switching which rack they’re on halfway through cooking. Turn the oven off and let the cookies rest in the oven for 30 minutes. Remove the cookies from the oven and cool completely at room temperature.
Nutrients per cookie: Calories: 37, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Carbohydrate: 7g, Protein: 0g, Fiber: 0g, Sodium: 15mg
Chef, Author, Nutritionist