See Also: Fudge Meringues(recipes)
Maple Walnut Meringues(recipes)
Dutch Chocolate Meringues(recipes)
Pink Peppermint Meringues(recipes)
Basic white meringues(recipes)
Meringues with chantilly cream and berries(recipes)
Chocolate meringues with cherry ripple(recipes)
Pistachio meringues with warm blueberries(recipes)
Meringues with clotted cream and strawberries(recipes)
Cherry and Vanilla Soup with Floating Meringues(recipes)

Fudge Meringues (recipes)


Fudge Meringues

Yield: Makes 2 dozen cookies

With their crispy outsides and fudgy insides, these low fat cookies are sure to satisfy even the chocoholics in your house.





Ingredients:



1/3cup unsweetened cocoa powder

2tablespoons all-purpose flour

1square (1 ounce) semisweet chocolate, finely chopped

3egg whites

1/4teaspoon cream of tartar

1/4teaspoon salt

2cups powdered sugar









Preparation:





1.Preheat oven to 300°F. Combine cocoa, flour and chocolate in small bowl; set aside. Beat egg whites in medium bowl with electric mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually beat in powdered sugar; beat until stiff peaks form. Fold in chocolate mixture.2.Drop mixture by rounded tablespoonfuls onto cookie sheets lined with parchment paper. Bake 20 minutes or until cookies are crisp when lightly touched with fingertip (cookies will crack). Slide parchment paper onto wire racks; cool completely. Carefully remove cookies from parchment paper. Cookies are best when eaten the day they are baked but can be stored in an airtight container for up to 2 days. Cookies will become crispier when stored.









Nutritional Information:







Serving Size:







Sodium

30 mg







Protein

1 g







Fiber









Carbohydrate

12 g







Saturated Fat









Total Fat

1 g







Calories from Fat

8 %







Calories

51









Dietary Exchange:







Fruit

1











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