Post by marlaoh on Dec 16, 2003 21:14:02 GMT -6
CHOCOLATE MERINGUE COOKIES
Weight watchers
5 large egg whites
¼ cup unsweetened cocoa
2 tbsp sugar
1½ tsp vanilla extract
1/8 tsp table salt
½ cup sugar
1 tsp unsweetened cocoa
1/8 tsp ground cinnamon
Preheat oven to 225°F.
Cover 2 cookie sheets with parchment paper; set aside.
Combine 1 egg white, ¼ cup of cocoa, 2 tablespoons of sugar and extract in a large bowl.
Beat the remaining 4 egg whites and salt with an electric mixer just until soft peaks form.
Add the remaining ½ cup of sugar, 1 tablespoon at a time, while beating, until the egg whites are stiff and glossy.
Fold the egg whites into the chocolate mixture in three batches.
Fill a pastry bag with the mixture and pipe out the cookies onto the cookie sheets.
Each cookie should be about 1-inch wide.
(Note: To make your own pastry bag, use a gallon plastic bag and cut a hole in the corner.) Bake 1 hour and 15 minutes until a dried texture.
Mix the remaining 1 teaspoon of cocoa and cinnamon in a small bowl.
Sprinkle over the hot cookies with a sieve or sifter.
Let cool completely on wire racks before removing from parchment paper.
Yields about 12 cookies per serving.
1 point per cookie
Weight watchers
5 large egg whites
¼ cup unsweetened cocoa
2 tbsp sugar
1½ tsp vanilla extract
1/8 tsp table salt
½ cup sugar
1 tsp unsweetened cocoa
1/8 tsp ground cinnamon
Preheat oven to 225°F.
Cover 2 cookie sheets with parchment paper; set aside.
Combine 1 egg white, ¼ cup of cocoa, 2 tablespoons of sugar and extract in a large bowl.
Beat the remaining 4 egg whites and salt with an electric mixer just until soft peaks form.
Add the remaining ½ cup of sugar, 1 tablespoon at a time, while beating, until the egg whites are stiff and glossy.
Fold the egg whites into the chocolate mixture in three batches.
Fill a pastry bag with the mixture and pipe out the cookies onto the cookie sheets.
Each cookie should be about 1-inch wide.
(Note: To make your own pastry bag, use a gallon plastic bag and cut a hole in the corner.) Bake 1 hour and 15 minutes until a dried texture.
Mix the remaining 1 teaspoon of cocoa and cinnamon in a small bowl.
Sprinkle over the hot cookies with a sieve or sifter.
Let cool completely on wire racks before removing from parchment paper.
Yields about 12 cookies per serving.
1 point per cookie