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My review
Chocolate Chip Meringue Drops
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
3 h 15 m servings 22Original recipe yields 40 servings (40 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside.
- 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.
- 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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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 96125 Ratings
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Most helpful positive review
8/15/2005
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 fir...
Most helpful critical review
11/6/2008
I followed the recipe exactly, but it all went runny when I added the cocoa. I then had to beat 2 more whites up and fold it into the mixture to make it firm again. The taste was nice,but VERY r...
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8/15/2005
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 fir...
10/17/2002
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 peo...
3/15/2006
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 middle...
10/27/2004
I GIVE UP!! I've tried to make these cookies three times now and each time they've turned out horrible. I beat the hell out of the eggs (pardon my french), I tried adding cream of tartar and s...
2/13/2005
Great Recipe! Just a hint: I have discovered that this recipe turns out better on low humidity days, rather on days with a higher humidity and/or rain.
5/17/2003
Yum! It's almost impossible to believe that these cookies are low fat because they taste soooooo good! I made 13 bigger cookies and put them all on one sheet only about two cm apart, baked the...
4/29/2005
loved this recipe. I'm a WW member, and this is a treat worth sharing with other members. I did alter the recipe a bit after reading other reviewes. I baked them for 45 minutes, added 1/4 te...
1/4/2004
Very light and delicious! I love adding in walnuts for a different texture.
12/27/2004
I love these cookies! I followed another rater's suggestion and used dark chocolate chips; I also added ½ tsp of crème of tartar just to be sure I obtained nice peaks. This is the best chocola...