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. :)"
 
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photo by Miss Fannie photo by Miss Fannie
photo by Miss Fannie
Ready In:
3hrs 15mins
Ingredients:
5
Yields:
44 cookies
Serves:
22
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ingredients

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directions

  • 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.

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Reviews

  1. Making the meringue took longer than I expected. I never did get stiff peaks. When they came out of the oven, they were very pretty. They really were crispy on the outside and light on the inside. They were fantastic with a steaming cup of coffee.
     
  2. Following another reviewers advice, I upped the oven temp and cooked for one hour then just left them in the oven for another hour! These are perfect for the bed time chocolate cravings I always seem to have! :) Thanks for posting! Made for PAC Spring 2010!
     
  3. I just made these for the second time-the first attempt was a flop! The cooking time had to be changed to 225 degrees for and hour and then I turned the oven off and left them in the oven for another hour. The end result was GREAT!!! I used measurable splenda in place of the sugar so I could have these on my WW diet. My calculations show that I can eat the whole batch for less than 2 points!
     
  4. The instructions are very clear and it is easy to make. The result however was not what we had expected. After three hours drying in the oven the cookies were brittle on the outside and rock-hard inside. I think it is better to bake the meringues (at 225F, 110C, for 45 minutes to one hour) than to let them dry at a lower temperature. Unfortunately we had to discard all the cookies. I am sorry for the low rating but I do thank you for posting.
     
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RECIPE SUBMITTED BY

My husband and I were married on November 3rd, 2007 so no longer in the newlywed stage but still loving every minute of it. We just moved back to our hometown of Springfield after a year in the south for the military. My husband is an Army officer in the Guard and I am going back to school to pursue a career in nursing. We are expecting our first little one in April and we CANT wait!! I absolutely love to cook and was in love as soon as I found this site. As I come across recipes of old and new ones I discover I will be quick to share.
 
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