Best Weight Watchers Chocolate Chip Meringue Cookies Ww Points Recipes
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
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.
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