Fat Free Chocolate Peppermint Meringue Cookies Food

MERINGUE COOKIES {PEPPERMINT & CHOCOLATE CHIP}

Steps:

• Preheat the oven to 225 degrees F. Place one rack in the upper-middle and one in the lower-middle position of the oven. Line 2 baking sheets with parchment paper.
• In a small bowl, whisk together sugar, cornstarch, and salt. In the bowl of a stand mixer (or a large bowl if using hand mixer), combine egg whites, vanilla extract, and cream of tartar. Use the whisk attachment for the stand mixer.
• With the mixture set on medium-low setting, whip the mixture until foamy, about 1 minute. While continuing to whip, gradually add the sugar mixture.
• Turn the mixer to medium speed. Continue to whip the egg whites until they hold stiff peaks, 4 to 5 minutes. This may take less or more time depending on the humidity. Make sure that stiff peaks do form, but do not overwhip or they will become dry.
• Gently fold in three-quarters of the crushed candy canes.
• Using a spoon or a pastry bag fitted with a plain tip, form meringues on the prepared baking sheets. They should have a little peak, resembling the shape of Hershey's kisses, and should each be about 1 1/4-inches wide.
• Using your finger, gently poke 1 chocolate chip into the middle of each meringue. Gently patch the hole with meringue. Sprinkle the remaining crushed candy canes on top of the meringues.
• Place the baking sheets in the oven and bake for 1 ¼ hours, switching the placement of the baking sheets and from front to back halfway through baking.
• Turn off the oven and let the meringues rest in the oven until dry, about 1 ¼ hours (more time may be necessary in humid weather).
• Remove the meringues from the oven and let cool for about 10 minutes. Serve.
• Make sure the meringues are completely cooled before storing in an airtight container.

FAT FREE CHOCOLATE MERINGUE COOKIES

Steps:

• Preheat oven to 250 degrees.
• line two baking sheets with parchment paper.
• in a small bowl, sift together the cocoa powder and sugar.
• in a large bowl, beat egg whites cream of tartar and salt with an electric mixer until soft peaks form.
• add the cocoa mixture one at a time, mixing between addittions.
• add pepperment extract and mix well.
• drop by rounde tablespoonsonto baking sheets.
• place in oven for one hour.
• turn off oven and leave door slightly open.
• leave cookies for at least 2 hours or overnight.
• store in airtight container.

FAT FREE CHOCOLATE PEPPERMINT MERINGUE COOKIES

Steps:

• Preparation:.
• Preheat oven to 250 degrees. Line two baking sheets with parchment paper or use silicone mats. In a small bowl, sift together the cocoa powder and sugar. In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until soft peaks form. Add the cocoa mixture one tablespoon at a time, mixing between additions. Add peppermint extract and mix well. Drop by rounded tablespoonful on to baking sheets. Place in the oven for 1 hour. Turn off oven and leave door slightly open. Leave meringues for at least 2 hours or overnight. Store in an airtight container.