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Chocolate Chip Meringue Cookies

This low-fat cookie (only 0.3 gram fat per cookie) was featured in the October issue of Cooking Light magazine.

3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons unsweetened cocoa
3 tablespoons mini semisweet chocolate chips

Preheat oven to 300 degrees.

Beat egg whites, cream of tartar and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in mini chips.

Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in airtight container. Makes 4 dozen cookies.

Nutritional analysis per cookie: 22 calories; 0.3 gram fat; 0.3 gram protein; 4.7 grams carbohydrates; 0 fiber; 0 cholesterol; 0.1 mg iron; 16 mg sodium; 1 mg calcium.

Thursday, December 09, 1999



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