Chocolate Chip Meringue Drops

Chocolate Chip Meringue Drops

85 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 15 m
Recipe by  S.N. Noble

“These are lower in fat than most cookies and do not last long, so be prepared to make them often!”

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Ingredients

Adjust Servings

Original recipe yields 40 cookies

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Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside.
  2. In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart.
  3. Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container.

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Reviews (85)

Rate This Recipe
lordst2
81

lordst2

These are extremely simple to make, and I can also confirm that Splenda does work well if you’re looking for a healthy option. The trick to making these best is to keep the size small. The first batch I made the drops were about a table spoon in size and they got hollow with a gummy center. My second attempt I used almost level teaspoon size drops and they were truly amazing. When they come out bite sized they just melt in you mouth. I also agree that there is no need for more then 45 minutes of cool down time in the oven after cooking.

Sonia
63

Sonia

Awesome! Can't believe these cookies are so low fat. I made 24 good size ones instead of 40 small drops. They were amazing! Will make again for sure 'cause I'm addicted...For weight watchers people, the whole recipe is only 12.5 pts and they are so sweet that you can even make it without chocolate chips and that would be only 8.5 pts total!!!

juliet1980
55

juliet1980

The first time I made these cookies, I think I might have overbeaten the eggs because the cookies which were baking on the lower rack of the oven kind of collapsed in on themselves in the middles...even so, they were incredibly yummy :). I made a second batch today and before I started beating the eggs, I added a few drops of lemon juice (I heard that a little acidity can help the eggs keep their shape when whipped). This time the cookies baked perfectly - looked just as good as I knew they tasted!

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 22 cal
  • 1%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 4.1 g
  • 1%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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