Recipes With A Story
Custom Search

Follow recipes_story on
cookie recipes
Appetizer & Dip Recipes
Beef Recipes
Beverages Recipes
Bread & Muffin Recipes
Candy, Nut & Popcorn Recipes
Casserole Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Easy Recipes
Egg Dishes & Recipes
Holiday Recipes
Jam, Jelly & Preserves Recipes
Mexican Recipes
Pizza Recipes
Pork Recipes
Potato,Rice & Noodle Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauces & Gravy Recipes
Seafood Recipes
Soup & Stew Recipes
Vegetable Recipes
Cookie  recipes
All About...
About Us
Calendar Pages to Print
Cookbooks of Interest
Coupons & Deals
Email Us
Hints & Tips
Link To Us
Submit A Recipe
Travel Vacation & Cook
Sign Up For
The Official
Recipes With A Story
Keep Me
Up To Date!

chocolate cookie recipes

Milk Chocolate Meringue Cookies

Low-calorie chocolate treat? Yes! Try these naturally lower-fat chocolate meringues. With an electric mixer, these can be made with little effort. To keep them crisp, be sure to store them in an airtight container

3 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2 tablespoons water
1/2 cup finely chopped milk chocolate

Heat the oven to 250 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until they hold soft peaks.

In a small saucepan over medium-high, heat the sugar and water, stirring until the sugar has dissolved. Continue to cook until the mixture reaches 240 degrees on a candy or instant read thermometer.

With the mixer on high, pour the sugar syrup into the egg white mixture, pouring it in a steady stream down the side of the bowl. Continue to beat until the meringue cools, then use a silicone spatula to fold in the chopped chocolate.

Use a pastry bag to pipe stars or use a tablespoon to dollop the mixture onto the prepared baking sheets. Bake until dry to the touch, about 45 minutes. Let cool on the baking sheet and store in an airtight container.

Used by permission The Telegraph FEAST