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Mint-Chocolate Meringue Cookies
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A Baker's Dozen of Christmas Cookies -- Day 5
These bite-sized cookies burst with lush flavor that belies the fact that they only have about 15 calories and NO fat. And, with all the splurging during the holidays, who can complain about that!
Lining trays with parchment paper keeps them from sticking. Parchment is available in most supermarkets or cooking stores and is a baker’s best friend.
-- Jeanne Besser
Hands on time: 35 minutes Total time: 1 hour and 15 minutes Serves: Makes 60 cookies
Ingredients:
-
3 egg whites
1/8 teaspoon cream of tartar
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder, sifted
1/4 teaspoon mint extract
1/3 cup mini chocolate chips or finely chopped bittersweet chocolate
Instructions:
Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper, securing the edges with tape.
With an electric mixer, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time. Add cocoa power and beat until the mixture becomes glossy. Add mint extract. Gently fold in chips.
Place mixture in a pastry bag fitted with a 1/2 - or 3/4-inch (No. 12) tip. Pipe 1-inch rounds onto the parchment, leaving 1 to 2 inches between cookies. With damp fingertips, press down any peaks.
Bake for 25 to 30 minutes, rotating pans halfway through baking.
Place baking sheets on a cooling rack for 10 minutes before peeling cookies off the parchment.
-- From "The Great American Eat Right Cookbook" by Jeanne Besser and Colleen Doyle (American Cancer Society, $29.95)
With an electric mixer, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time. Add cocoa power and beat until the mixture becomes glossy. Add mint extract. Gently fold in chips.
Place mixture in a pastry bag fitted with a 1/2 - or 3/4-inch (No. 12) tip. Pipe 1-inch rounds onto the parchment, leaving 1 to 2 inches between cookies. With damp fingertips, press down any peaks.
Bake for 25 to 30 minutes, rotating pans halfway through baking.
Place baking sheets on a cooling rack for 10 minutes before peeling cookies off the parchment.
-- From "The Great American Eat Right Cookbook" by Jeanne Besser and Colleen Doyle (American Cancer Society, $29.95)
Notes:
If a pastry bag isn’t available, spoon mixture into a zip-top bag and snip a 1/2-inch hole in the bottom corner of the bag. Batter can also be dropped with a tablespoon onto the parchment.
Nutrition:
Per cookie: 16 calories, 0 grams fat, 3 grams carbohydrate, .5 gram protein
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