WEIGHT WATCHERS CHOCOLATE MERINGUE COOKIES
I got this off of the Weight Watchers website and had to share. These airy cookies taste just like chocolate malt balls and at only 1 pt per 2 cookies and perfect way to satisfy your chocolate craving without blowing your points allowance. These do take awhile to bake so make sure you are planning on being home for the afternoon before you start. :)
Provided by Newly Mrs. Johnson
Categories Drop Cookies
Time 3h15m
Yield 44 cookies, 22 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg whites till frothy.
- Add vinegar and beat till soft peaks form.
- Increase the mixer to high and gradually add in the sugar until glossy peaks form.
- Beat in vanilla.
- Add cocoa and mix by hand.
- Line two cookie sheets with foil and (lightly) spray with Pam.
- Drop mixture by tablespoon fulls about 1 in apart on pans.
- Should make 44 cookies.
- Bake at 200 degrees F for 3 hours.
- Let cool completely on cookie sheet for about 1 hours.
- Remove and store leftovers in an air proof container.
Nutrition Facts : Calories 41.7, Fat 0.1, SaturatedFat 0.1, Sodium 10.3, Carbohydrate 9.8, Fiber 0.3, Sugar 9.2, Protein 0.8
CHOCOLATE MERINGUE COOKIES - LOW CALORIE
Make and share this Chocolate Meringue Cookies - Low Calorie recipe from Food.com.
Provided by DogAndCatDoc
Categories Dessert
Time 1h40m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 11.3, Fat 0.1, Sodium 18.3, Carbohydrate 2.3, Fiber 0.2, Sugar 2, Protein 0.5
WEIGHT WATCHERS CHOCOLATE CHIP MERINGUE COOKIES - WW POINTS = 2
From the Weight Watchers Website...came via email today. These cookies are the perfect combination of vanilla and chocolate. If you prefer chewy meringues, make them the day before you plan to eat them.
Provided by senseicheryl
Categories Dessert
Time 2h10m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200ºF.
- Coat a large baking sheet with cooking spray and coat with a light dusting of flour; shake off excess flour and set aside.
- In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla.
- Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
- Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to wire racks to cool completely. Yields 2 cookies per serving.
- NOTE: You can make these cookies mini if you prefer. Just use heaping teaspoons of batter; not tablespoons.
WEIGHT WATCHERS CHOCOLATE CHIP COOKIES
I found this recipe in the May/June 2008 Weight Watchers Magazine and wanted to try it. 3 cookies = 3 points. They always do a recipe makeover and those are usually the best!
Provided by senseicheryl
Categories Drop Cookies
Time 22m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Spray 2 large baking sheets with nonstick spray.
- Combine the flour, baking powder, baking soda and salt in a bowl and set aside.
- Beat the brown sugar, butter and vanilla in a large bowl until blended.
- Beat in the sour cream and egg.
- Add the flour mixture and beat until blended, about 1 minute.
- Stir in the oats and chocolate chips.
- Spoon the dough onto the baking sheets about 1 inch apart making a total of 36 cookies.
- Dip the bottom of a glass in flour and press the floured glass against each mound to make a 2 1/2 inch round cookie.
- Bake until light browned, about 12 minutes.
- Transfer to racks to cool.
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