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Low-Calorie Coffee and Chocolate Meringue Cookie Recipe

Satisfy your sweet tooth for less than 100 calories.
Low-Calorie Coffee and Chocolate Meringue Cookie RecipeWaterbury Publications, Inc.

If you’re looking for a light, low-calorie dessert, look no further than the meringue. These coffee and chocolate meringues are just 71 calories each, but you’d never know it from how flavorful they are.

Thanks to instant coffee crystals, vanilla extract, and mini chocolate chips, these meringues will satisfy your sweet tooth and give you a little caffeine boost, too. But with just 14 grams of sugar per serving, you won’t be consuming your entire day’s worth of sugar with one serving. (And you won’t be setting yourself up for an inevitable sugar crash later on, either.)

To make these coffee and chocolate meringues, you will need a mixer to beat the egg whites. It’s worth it, though, for that picture-perfect curl atop each one. After the mixing process is complete, all you have to do is bake the meringues for 20 minutes and let the oven do its magic.

If you’ve only had whipped meringue as a topping for puddings or pies, you’re missing out on its full potential in cookie form. Once you’ve tried this baked meringue recipe, you’ll want to try all kinds of meringue treats. The possibilities are endless—but this sweet, cocoa-based meringue cookie recipe is a great place to start.

Nutrition: 71 calories, 1 g fat (1 g saturated), 9 mg sodium, 0 g fiber, 14 g sugar, 1 g protein

Makes 12 servings

Ingredients

2 egg whites
2 tsp instant coffee crystals
1/2 tsp vanilla extract
1/8 tsp cream of tartar
2/3 cup sugar
1/3 cup mini chocolate chips

How to Make It

  1. Preheat oven to 300°F. Line two baking sheets with parchment paper or silicone baking mats. In a medium mixing bowl, beat egg whites, instant coffee, vanilla, and cream of tartar with a mixer on high until soft peaks form (tips curl).
  2. Add sugar, 1 Tbsp at a time, beating until stiff peaks form (tips stand straight). Fold in chocolate chips.
  3. Drop mixture by rounded teaspoon 2 inches apart on the prepared baking sheets. Bake for 20 minutes or until firm and bottoms are very lightly browned. Transfer meringues to a wire rack and let cool.

Eat This Tip:

Serve meringues with fresh fruit and frozen yogurt.

RELATED: The science-backed way to curb your sweet tooth in 14 days.

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