Snow Drop Cookies
Submitted by captaingbb
Light-as-air meringue cookies studded with mini chocolate chips. Just five ingredients, virtually fat-free, and they melt on your tongue. Makes 36 cookies.
YIELD
36 cookiesPREP
10 minCOOK
25 minREADY
35 minThese are barely cookies at all. They’re little clouds of sweetness that dissolve the second they hit your tongue.
Whipped egg whites get stabilized with cream of tartar, sweetened with sugar added slowly for structure, and folded with mini chocolate chips before being dropped onto a foil-lined sheet.
A low, slow bake dries them out to a pale cream color with a crisp shell and a slightly soft interior.
With virtually no fat and only a trace of cholesterol, these are the guilt-free chocolate fix you didn’t know you needed.
Pro Tips
- Add the sugar two tablespoons at a time and beat after each addition. Dumping it in all at once collapses the meringue.
- Make sure your bowl and beaters are completely grease-free. Even a trace of fat will prevent the egg whites from whipping to stiff peaks.
- Bake low and slow. These dry out more than they bake, so don’t crank the heat or they’ll brown and lose their snow-white look.
Ingredients
Directions
Beat egg whites in mixer bowl until soft peaks form.
Add cream of tartar and vanilla and beat until stiff peaks form.
Add sugar, 2 tablespoons at time, beating after each addition.
Fold in chocolate chips.
Drop mixture by heaping teaspoonfuls onto ungreased foil-lined baking sheet and bake at 250 degrees 20 to 25 minutes, or until pale cream in color.
Outside will be slightly soft.
Makes 36 cookies.
Each cookie contains about: 24 calories; 6 mg sodium; 0 cholesterol; trace fat; 5 g carbohydrates; trace protein; 0 fiber; trace calories from fat.
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