Chocolate Peppermint Meringue Cookies
Chocolate Peppermint Meringue Cookies
It wouldn’t be Christmas without these chocolaty, peppermint filled gems. Our Christmas tradition is to put a batch in the oven as we start to decorate the tree, and by the time we are half way through, I’m pulling them out of the oven much to my boys delight. They like them best when the outside is dried and crackly , but the inside is still a bit soft – with the chocolate oh-so-melty and the peppermint chewy….
If you cook them a bit longer, or leave them in the oven to dry, they will be drier on the inside (like a traditional crunchy meringue). Either way, they are delicious. They are also made with real sugar. I have successfully used partial replacements for the sugar in meringues in the past, but meringues really do best with regular sugar.
The good news is that with no flour (yep, these are also gluten-free!), or fat required, and plenty of whipped egg white – meringues are higher in protein and lower in calories, fat and carbs when compared to other cookies. I hope you enjoy these in your home as much as we do in ours.
The recipe can be found at this link: http://www.marlenekoch.com/chocolate-peppermint-meringue-cookies/ (Short link: http://bit.ly/1PbB0Bp)
If you cook them a bit longer, or leave them in the oven to dry, they will be drier on the inside (like a traditional crunchy meringue). Either way, they are delicious. They are also made with real sugar. I have successfully used partial replacements for the sugar in meringues in the past, but meringues really do best with regular sugar.
The good news is that with no flour (yep, these are also gluten-free!), or fat required, and plenty of whipped egg white – meringues are higher in protein and lower in calories, fat and carbs when compared to other cookies. I hope you enjoy these in your home as much as we do in ours.
The recipe can be found at this link: http://www.marlenekoch.com/chocolate-peppermint-meringue-cookies/ (Short link: http://bit.ly/1PbB0Bp)
Author: Marlene Koch (@marlenekoch)
Serves: 24 cookies
Ingredients
- 4 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
- 6 tablespoons mini-chocolate chips
- 3 tablespoons crushed sugar-free or regular hard peppermint candies (about 6 candies)*
Instructions
- Whisk together the milk, pumpkin puree, pumpkin pie spice, and sweetener in a microwave-safe safe mug. Microwave on high for 1½ minutes or until warmed through (do not boil).
- Remove mug from the microwave and add freshly brewed coffee.
- To serve, top with light whipped cream.
Notes
* Place candies in a baggie and pound with a rolling pin or meat mallet to finely crush into bits.
Marlene Says: When beating egg whites always make sure the mixing bowl and beaters are clean and free of grease. It is easier to separate eggs when they are cold.
Food Exchanges: ½ Starch Carbohydrate Choices: ½ | Weight Watcher Plus Point Comparison: 1
Marlene Says: When beating egg whites always make sure the mixing bowl and beaters are clean and free of grease. It is easier to separate eggs when they are cold.
Food Exchanges: ½ Starch Carbohydrate Choices: ½ | Weight Watcher Plus Point Comparison: 1
Nutrition Information
Calories: 50 Carbohydrates: 12g Sugar: 6g Sodium: 20mg Protein: 5g