Chocolate Coconut Meringues - 8g Carbs, 0g Fiber
From: Eating Well - November/December 2009
These chocolate, coconut and almond meringue cookies are so light and airy, they are a perfect little treat that's not too heavy.
Nutrition Profile - - Diabetes appropriate | Low carbohydrate | Gluten free
Active Time: 25 minutes
Total Time: 3 hours
Makes: 30 cookies
4 large egg whites
1/4 tsp cream of tartar
1/4 tsp coconut extract or imitation coconut extract
1/4 tsp almond extract
1/4 tsp vanilla extract
1/8 tsp salt
1 cup sugar
1/4 cup unsweetened cocoa powder
2 Tbsp semisweet chocolate chips OR finely chopped chocolate
2 Tbsp trans-fat-free white chocolate chips OR
finely chopped white chocolate, such as Sunspire
Position racks in upper and lower thirds of oven; preheat to
250 degrees F. Line 2 large baking sheets with parchment paper
or nonstick baking mats.
Beat egg whites, cream of tartar, coconut, almond and vanilla
extracts and salt in a large bowl with an electric mixer on
medium-high speed until combined. Gradually beat in sugar,
2 tablespoons at a time, beating until stiff, shiny peaks
form, 6 to 8 minutes.
Sift cocoa over the mixture and gently fold together with a
rubber spatula until combined.
Spoon the meringue into a gallon-size sealable bag (or pastry
bag fitted with a 1/2-inch tip). Seal the bag, pressing out as
much air as possible. Cut a 1/2-inch hole in one corner of the
bag. Pipe the meringue into 2-inch circles, about 1 inch apart,
on the prepared baking sheets.
Bake on the upper and lower racks for 50 minutes. Turn off the
heat and let the meringues stand in the oven with the door
closed until completely dry, about 1 1/2 hours.
Melt semisweet and white chocolate (see Tip) and drizzle or
pipe onto the cooled meringues. Let stand until it sets.
Tips & Notes - -
Make Ahead Tip:
Store in an airtight container for up to 3 days. Some crispness
may be lost during storage.
Kitchen Tips:
To melt chocolate, place chocolate in a bowl and microwave on Medium
for 45 seconds. Stir; continue microwaving on Medium in 20-second
intervals until almost melted, stirring after each interval. Continue
stirring until completely melted. Or place in the top of a double
boiler over hot, but not boiling, water. Stir until melted.
To decorate cookies with melted chocolate, use a pastry bag fitted
with a fine writing tip to pipe the melted chocolate or dip tines of
a fork in chocolate and drizzle. You can improvise a pastry bag with
a small plastic bag. Add melted chocolate to the bag, cut a tiny hole
in one corner and squeeze the chocolate out.
Serving Size: 1 cookie
Nutrition per Serving:
36 Calories, 0g Fat, 0g Sat, 0g Mono, 0mg Cholesterol, 1g Protein,
8g Carbs, 0g Fiber, 17mg Sodium, 25 mg Potassium
Carbohydrate Servings: 1/2
Exchanges: 1/2 other carbohydrate
