Chocolate Chip Clouds
Light,
airy and chewy with chocolate chips in every bite – made with egg
whites, sugar and chocolate, these gluten free meringue cookies just
melt in your mouth.
Ingredients
- 1/2 cup egg whites (room temperature)
- 1/8 tsp cream of tartar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 cup chocolate chips
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Instructions
- Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.
- Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
- Sift cocoa onto egg white mixture; gently fold until combined.
- Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.
- Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.
Notes
Hershey's Kitchens
Serving: 1cookie, Calories: 54kcal, Carbohydrates: 8.5g, Protein: 0.5g, Fat: 2.5g, Saturated Fat: 1.5g, Sodium: 9.5mg, Fiber: 1g, Sugar: 7g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 2
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