Diabetes & Endocrinology Associates, P.C. Diabetes & Endocrinology Associates, P.C.
Diabetes & Endocrinology Associates, P.C. Georgia's leading specialist in diabetes and endocrinology care
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Mint Chocolate Chip Meringues
*posted 10/06/2011

3 egg whites
¼ tsp. cream of tartar
Pinch of salt
¾ cup sugar
3 Tbsp. unsweetened or Dutch process cocoa
1/3 cup mini chocolate chips
¾ tsp. peppermint extract
5 very finely crushed sugar-free peppermint candies

15 servings (30 cookies)
Serving size: 2 cookies
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Cooling time: 1 hour

1. Preheat the oven to 250ºF.
2. Cover a baking sheet with parchment paper.
3. Beat the egg whites, cream of tartar, and salt with an electric mixer on high until foamy.
4. Combine the sugar and cocoa. Gradually add the cocoa mixture to the egg whites, and beat until stiff peaks form. Gently fold in the chocolate chips, peppermint extract, and crushed candies.
5. Spoon the mixture into a pastry bag fitted with a ½-inch round tip.
6. Pipe 30 cookies, ¼ inch apart, on the prepared baking sheet.
7. Bake the cookies for 1½ hours. Turn the oven off, and let the cookies cool in the oven for 1 hour. Store in a tightly sealed container.

Nutrition facts
Amount per serving

Calories 70
Calories From Fat 15
Total Fat 1.5 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 10 mg (without added salt)
Total Carbohydrate 15 g
Dietary Fiber 1 g
Sugars 12 g
Protein 1 g

Adapted from Diabetes Forecast






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