C may stand for cookie, but M stands for mouth-watering meringues that let you indulge in a sweet treat without derailing your diet efforts. Guilt-free goodies!
At a glance
6 egg whites, room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
1 1 /2 tsp. pure vanilla extract
1/4 cup unsweetened chocolate cocoa
1/2 cup sugar
1 tsp. unsweetened cocoa
1/8 tsp. ground cinnamon
Preheat oven to 250 degrees F. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking. In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside. In a large bowl using your electric mixer, beat egg whites until foamy/frothy. Check out How To Make A Perfect Meringue. While beating to the frothy stage, add salt, cream of tartar, and vanilla extract. After reaching the frothy stage, add the cocoa/sugar mixture (1 tablespoons at a time) while continuing beating until the egg whites are stiff and glossy. Drop batter by tablespoonfuls onto non-stick baking sheets (1-inch apart). In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon. Using a sieve or a sifter, sprinkle mixture over the non-baked cookies. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.
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