.
Ingredients:
4
large egg whites, at room temperature
pinch
of salt
1/4
teaspoon (1.25 ml) cream of tartar
1/2
cup plus 2 tablespoons (119 g) granulated sugar
1
teaspoon (5 ml) vanilla extract
3
tablespoons (18 g) unsweetened cocoa powder
1
1/2 teaspoons (7.5 ml) ground cinnamon
1/2
cup (90 g) reduced-fat chocolate chip morsels
Instructions:
Position
the 2 oven racks to divide oven in thirds; preheat oven to 325°F (160°C).
Line 2 cookie sheets with baking parchment or foil.
In
a large mixing bowl, beat the egg whites, salt, and cream of tartar with
an electric mixer set on medium speed until egg whites are foamy. Continue
beating, gradually add the sugar, 2 tablespoons at a time, until mixture
forms firm but still moist peaks. Add the vanilla and beat just until blended.
In 2 additions, fold the cocoa and cinnamon into the beaten whites just
until blended (a few streaks may remain).
Drop
heaping teaspoonfuls of the batter, 1 inch (2.5 cm) apart on the prepared
baking sheets or scoop the meringue into a pastry bag fitted with a 1/2-inch
(1.25 cm) star tip and pipe 1-inch (2.5 cm) rosettes.
Bake
the drops for 13 to 15 minutes until the tops have cracked and the centers
are fairly dry. Cool on baking sheet on a rack for 10 minutes. Using a
metal spatula, transfer drops to a rack to finish cooling.
When
drops are cool, place the chocolate morsels in a metal bowl and set over
a saucepan on gently simmering water. Stir until chocolate is almost melted.
Remove from heat and continue to stir until completely melted and smooth.
Using a small pastry brush, apply a thin coating of chocolate onto the
flat side of each drop. Let the drops stand, chocolate-side up, until the
chocolate has set. Store the drops in a tightly covered container for up
to 3 days.
Nutrition
Facts:
Amount
Per Serving: Calories 68
Fat
1 g, Cholesterol 0 mg,
Sodium
14 mg,
Courtesy
of: www.diabetic-recipes.com
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