Chocolate Meringues
Featherlight meringue produces deliciously elegant, fat-free cookies. Making meringue, however, can be intimidating to many cooks. This one is very forgiving. The cocoa, which delivers a rich flavor, also eliminates concern that your meringue may turn beige during baking. These meringues are even delicious when the centers are still slightly chewy, which may happen if you bake on a humid day. If you do not want to pipe this thick meringue into shapes, omit the pastry bag and spoon dollops of the stiff batter onto baking sheets, shaping them into plump kisses.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup Dutch process cocoa powder
- 1 1/4 cups sugar
- 3/4 cup egg whites (about 6 large), at room temperature
- Kosher salt, to taste