Servings
Font
Back
5.0 from 12 votes

Low-Calorie Chocolate Chip Meringue Cookies

Light, crispy, and melt-on-your-tongue, these Low-Calorie Chocolate Chip Cookies are a delightful treat any time of year, but in my house, they're Easter cookies. These chocolate-studded baked meringues are made without flour, butter, oil, or artificial ingredients, making them the perfect gluten-free, low-fat, healthy chocolate chip cookies you never knew existed!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 36 cookies
Calories: 37 kcal
Course: Dessert
Cuisine: Mexican

Ingredients

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup superfine sugar
  • ½ cup semisweet mini chocolate chips
  • ¼ cup chopped nuts optional

Instructions

    Cup of Yum
  1. Preheat oven to 300 degrees F.
  2. Beat egg whites, cream of tartar and salt together in a small bowl until soft peaks form. Add vanilla. Add sugar gradually, beating until stiff. Fold in chocolate chips and nuts (optional).
  3. Drop by teaspoonfuls 2 inches apart on ungreased parchment paper laid on a cookie sheet. Bake until dry, about 25 minutes.
  4. Let cool slightly before removing from paper. Set on rack to cool completely before storing in airtight containers.

Notes

  • Expert Tips:
  • Expert Tips:
  • No Yolks Allowed - The most challenging part about making meringues is that you can't let any fat (including egg yolks or any grease leftover on your mixing bowls or beaters) get into the whites. I suggest you set up a station with 3 small bowls — 1 to crack the egg into, one to hold the whites you accumulate, and one to hold the yolks. I also find that if you separate the eggs while they're still cold from the fridge, you're less likely to break the yolks.
  • Don't Overwhip - While you want to keep on beating your egg whites until they're glossy and have firm peaks, don't overdo it! Overmixing the whites causes the proteins to break down and can cause your meringue to weep out liquid and collapse.
  • Humidity Is NOT Your Friend - In order to achieve perfectly crisp exteriors that melt when they hit your tongue, you need a total absence of liquid. Make sure to cool the meringues thoroughly before storing them, or the residual steam will turn them into a stale, chewy mess. If possible, consider using a leftover silica packet from a new pair of shoes to keep them nice and dry in storage.
  • Use an Oven Thermometer - Meringues are pretty easy to make, but ovens often lie. You want to hit 300F or the meringues won't dry out quickly enough, causing them to collapse.

Nutrition Information

Calories 37kcal (2%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 11mg (0%) Potassium 22mg (1%) Fiber 1g (4%) Sugar 5g (10%) Calcium 2mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 37

% Daily Value*

Calories 37kcal 2%
Carbohydrates 6g 2%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 11mg 0%
Potassium 22mg 0%
Fiber 1g 4%
Sugar 5g 10%
Calcium 2mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.