Chocolate and Vanilla Meringue Cookies

By carvalhohm

Ingredients

• 4 large egg white(s)
• 1/2 tsp distilled white vinegar, or cider vinegar
• 1 cup(s) sugar
• 2 tsp vanilla extract
• 2 Tbsp unsweetened cocoa powder, powder

Details

Servings 22
Adapted from weightwatchers.com

Preparation

Step 1

Preheat oven to 200ºF. Line 2 baking sheets with foil.

In a large bowl, beat egg whites with an electric mixer until frothy. Add vinegar; beat until soft peaks form. Increase speed to high and gradually add sugar; beat until glossy stiff peaks form. Beat in vanilla.

Remove half of meringue to another bowl; stir in cocoa until blended.

Spoon tablespoons of both meringues onto prepared baking sheets about 1 inch apart each, making about 44 cookies – half vanilla-flavored and half cocoa-flavored. Or you can make marbleized cookies by spooning 1/2 tablespoon of each type of meringue into a mound and then swirling the 2 together with your fingers.

Bake until meringues feel dry and crisp all the way through, about 3 hours. Turn off oven; leave meringues in oven for 1 hour. Transfer baking sheets to wire racks to cool completely. Peel meringues off foil and store in an airtight container.

Yields about 2 cookies per serving.

Serves 22

WW Points Plus: 1

Notes:
Store leftovers in an airtight container at room temperature.