Chocolate Meringue Cookies
Serves: 12
These clouds of chocolate are not a dream-they are real! And you
can really have them on this diet! The contrast of textures (an initial crunch, followed by a
moment of chewiness) is truly satisfying, and the really good news is you can have a second
one.
Calorie: 130, Proteins: 3 g, Total Fat: 2 g, Fiber: 1 g.
Preparation
Preheat the oven to 250°F. Lightly spray a baking sheet with
nonstick spray or line it with parchment paper.
Place the sugar, cocoa, salt, nuts, and chocolate chips in a food
processor or blender and process in a few short bursts until the nuts and chocolate are
coarsely ground.
Add the vanilla to the bowlful of egg whites, and beat with an electric
mixer at high speed, until they form stiff peaks.
Pour the dry mixture on top of the beaten egg whites, and use a rubber
spatula to fold everything together until reasonably well blended. (It doesn't have to be
perfect.)
Drop by rounded tablespoons onto the prepared baking sheet.
Bake for 3 hours without opening the oven. Turn off the oven and leave
the cookies in there for another 30 minutes. (If you forget they are there and accidentally
leave them overnight, they will still be fine.) Remove the baking sheet from the oven, and let
the cookies cool completely on the baking sheet before gently removing them with a metal
spatula.