Meringue cookies with chocolate chips and cocoa powder are light, sweet, and oh-so-delicious. YUM!
This year’s Mother’s Day occurs on May 12th, and I’m excited to be a part of KitchenAid’s Cook for the Cure campaign.
For Mother’s Day, I’m making chocolate chip meringue cookies, which are guaranteed to put a smile on your mom’s face. It’s hard to explain, but something about a meringue cookie simply shouts “I love you” to me. This dish is perfect for Mother’s Day, which is just around the corner.
As a special treat for your mother this year, you may expect chocolate chip meringue cookies, which are guaranteed to bring her the most joyous of smiles. Because of its white skin and pure, delicate feel, the meringue cookie shouts love and affection to me…
I couldn’t think of a finer dish.
Each serving of this dish contains just 79 calories.
- 3 room-temperature egg whites
- Vanilla essence (1/8 teaspoon of tartar cream and 14 teaspoon
- 14 cups of sugar)
- One and a half teaspoons of cocoa powder, unsweetened ordinary
- chocolate chip cookies, 12 oz.
HOW TO BAKE CHOCOLATE CHIP MERINGUE COOKIES
- A 148-degree temperature setting in the oven is required. Apply parchment paper to a cookie sheet.
- Add the egg whites, vanilla essence, and cream of tartar to a large, clean bowl. Make soft peaks by whipping the eggs with a hand mixer until fluffy.
- Continue beating at high speed after you’ve added sugar to make sure it’s glossy and firm.
- Add the chocolate chunks and cocoa powder to the meringue. The cocoa powder and chocolate chips are incorporated into the meringue using a spatula and a gentle hand. You don’t want to deflate the meringue, so go slowly.
- Place 12-14 mounds of meringue on the prepared baking sheet using two scoops. You may also pipe the meringue if you choose.
- Cook for 35-45 minutes, or until the cookies are crisp on the exterior and come out from the parchment paper without a struggle. Remove it from the oven. Before serving, allow it first to cool completely on a wire rack.
- These cookies keep well for 3-4 days if kept covered at room temperature.