South Beach Diet Friendly Chocolate Meringue Cookies
Indulge in guilt-free decadence with these South Beach Diet Friendly Chocolate Meringue Cookies—airy, crisp, and melt-in-your-mouth treats that are as light on carbs as they are heavy on chocolate flavor. Made with just six simple ingredients, including unsweetened cocoa powder and a sugar substitute like Stevia or erythritol, these cookies are a perfect low-calorie dessert option for anyone following the South Beach Diet or looking to satisfy their sweet tooth without compromising their health goals. The delicate texture is achieved by whipping egg whites to glossy perfection, while a touch of vanilla rounds out the rich cocoa essence. With only 15 minutes of prep time and a rewarding low-and-slow baking process, these cookies are ideal for meal prepping or enjoying fresh out of the oven. Pair them with coffee or tea for an elegant, diet-friendly snack that doesn’t sacrifice flavor.
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Ingredients
- 4 large Egg whites
- 0.25 teaspoons Cream of tartar
- 1 cup Granulated sugar substitute (like Stevia or erythritol)
- 3 tablespoons Unsweetened cocoa powder
- 1 teaspoons Vanilla extract
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
Step 2
In a large, clean, and dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
Step 3
Add the cream of tartar and a pinch of salt. Continue beating on medium speed until soft peaks form.
Step 4
Gradually add the granulated sugar substitute, one tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form—this can take 3-5 minutes.
Step 5
Sprinkle the cocoa powder over the meringue mixture and add the vanilla extract. Gently fold them in with a spatula, being careful not to deflate the egg whites.
Step 6
Transfer the mixture to a piping bag or use two spoons to drop small mounds (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 1 inch apart.
Step 7
Bake in the preheated oven for 1.5 hours, or until the meringues are crisp and easily lift off the parchment paper.
Step 8
Turn off the oven, crack the oven door slightly, and allow the meringues to cool completely in the oven for an additional 1 hour. This step helps prevent them from cracking.
Step 9
Once completely cooled, store the meringue cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (390.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 121.5 |
| Total Fat 2.3g | 0% |
| Saturated Fat 1.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 359.5mg | 0% |
| Total Carbohydrate 250.8g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 1.8g | |
| Protein 17.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 29.3mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 594.1mg | 0% |
Source of Calories