South Beach Diet Friendly Chocolate Meringue Cookies Recipes

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients.
• Drop by teaspoonful onto greased cookie sheet.
• Bake for 8 minutes or until firm to the touch.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar substitute and cocoa; beat until stiff peaks form, and mixture becomes glossy.
• Optional - Fold in nuts.
• Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
• Cool completely and store in an airtight container.

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets without sides with parchment paper.
• Melt 1 cup (6 oz.) of the chocolate chips in the top of a double boiler over hot, not boiling, water being careful not to get any steam in the chocolate. Or melt chocolate in the microwave, following the manufacturer's directions. Remove from heat and cool.
• Beat egg whites until frothy. Add salt and sugar while continuing to beat. Beat until stiff peaks form. Beat in vanilla and vinegar. Fold in the melted chocolate which has cooled, the chopped pecans and remaining chocolate chips. Do not worry about any white streaks which remain as these add visual interest.
• Drop by teaspoonfuls onto prepared cookie sheet. These cookies do not spread, so you may space them rather closely together. Bake 10-12 minutes in preheated oven until crunchy and dry outside but still soft and chewy inside. Remove immediately.

Steps:

• Preheat oven to 225f.
• Beat egg whites in a metal bowl with a hand-held beater or a mixmaster untill foamy. Add vanilla and cream of tartar.
• Continue to beat, and add sugar one tsp at a time.
• Beat untill it forms stiff peaks.
• Put meringue into a thin square bag, and cut a SMALL hole in a bottom corner of the bag, so the meringue will come out in a string about the size of a thick pencil.
• On a cookie sheet lined with pachment paper squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1 inch in diameter. You will probably need a second cookie sheet.
• bake for one hour, or untill tops are golden brown.

Steps:

• Preheat oven to 250 degrees F.
• Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.
• In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
• In a large bowl using your electric mixer, beat egg whites until foamy.
• While beating, add salt, cream of tartar, and vanilla extract.
• Add the cocoa/sugar mixture, 1 tablespoons at a time, until the egg whites are stiff and glossy.
• Drop batter by tablespoonfuls onto non-stick baking sheets.
• In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon.
• Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.
• Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven.
• Remove from oven and store in a tightly covered (airtight) container.

Steps:

• Preheat oven to 350 degres. Mix the three ingredients thoroughly. Drop by spoonfuls on a cookie sheet. Dip a fork in Splenda and press gently on top of cookie.
• Bake for 10 minutes. Remove from pan carefully after cooling slightly. Enjoy!

Steps:

• Preheat the oven to 350.
• Grease the cookie sheets, and cover with parchment paper or wax paper.
• (I usually spray the paper with non-stick vegetable spray).
• Melt the chocolate chips over hot water in double boiler.
• If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
• Start by cooking for 20 seconds.
• Stir and return to the microwave for another 10 seconds.
• Stir again, and repeat the process until all the chips are melted.
• Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
• Beat until stiff.
• Then beat in the vanilla and vinegar.
• Gently fold in the chocolate and nuts, if desired.
• Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
• Bake for 10 minutes or until firm to the touch.
• Remove immediately from sheets.
• Store in airtight container.
• NOTE: Try not to store these for too long.
• Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.