Chocolate Meringue Cookies Low Calorie
Indulge your sweet tooth guilt-free with these low-calorie Chocolate Meringue Cookies, a light and airy treat that’s perfect for any occasion! Made with just five simple ingredients—fluffy whipped egg whites, a touch of sugar, rich unsweetened cocoa powder, fragrant vanilla extract, and a pinch of salt—these cookies are a decadent yet low-calorie dessert option. With their crisp, melt-in-your-mouth texture and deep chocolate flavor, they’re an elegant addition to holiday platters or everyday snacking. The recipe is super easy to prepare with minimal prep time but does require patience for the slow baking and cooling process, ensuring a perfectly crisp texture. Great for those looking for a gluten-free and low-fat dessert, these cookies prove that you don’t have to compromise on flavor to stick to your health goals.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 large Egg whites
- 0.5 cup Granulated sugar
- 3 tablespoons Unsweetened cocoa powder
- 0.5 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Directions
Step 1
Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a clean, dry bowl, beat the egg whites and salt using an electric mixer on medium speed until soft peaks begin to form.
Step 3
Gradually add the sugar, one tablespoon at a time, continuing to beat on medium-high speed until the mixture forms stiff, glossy peaks. This may take about 5-7 minutes.
Step 4
Sift the cocoa powder over the meringue mixture and gently fold it in using a spatula until just combined. Be careful not to deflate the meringue.
Step 5
Add the vanilla extract and fold gently to combine.
Step 6
Transfer the meringue mixture to a piping bag fitted with a round or star tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
Step 7
Place the baking sheets in the preheated oven and bake for 90 minutes. Do not open the oven door during baking.
Step 8
After 90 minutes, turn off the oven and leave the cookies inside for another 1 hour to cool and dry completely.
Step 9
Once cooled, remove the cookies from the parchment paper and store them in an airtight container.
Nutrition Facts
| Serving size | (218.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 477.3 |
| Total Fat 2.3g | 0% |
| Saturated Fat 1.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 459.5mg | 0% |
| Total Carbohydrate 112.6g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 101.3g | |
| Protein 13.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 26.7mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 412.1mg | 0% |
Source of Calories