Chocolate Meringue Drops

Chocolate Meringue Drops
4 lrg egg whites, at room temperature
pinch salt
1/4 t cream of tartar
1/2 c + 2 T granulated sugar
1 t vanilla extract
3 T unsweetened cocoa powder
1 1/2 t ground cinnamon
1/2 c reduced-fat chocolate chip morsels
Position the 2 oven racks to divide oven in thirds; preheat oven
to 325 degrees F. Line 2 cookie sheets with baking parchment or
foil. In a large mixing bowl, beat the egg whites, salt, and
cream of tartar with an electric mixer set on medium speed until
egg whites are foamy. Continue beating, gradually add the sugar,
2 tablespoons at a time, until mixture forms firm but still moist
peaks. Add the vanilla and beat just until blended. In 2
additions, fold the cocoa and cinnamon into the beaten whites just
until blended (a few streaks may remain). Drop heaping
teaspoonfuls of the batter, 1 inch (2.5 cm) apart on the prepared
baking sheets or scoop the meringue into a pastry bag fitted with
a 1/2-inch star tip and pipe 1-inch rosettes. Bake the drops for
13 to 15 minutes until the tops have cracked and the centers are
fairly dry. Cool on baking sheet on a rack for 10 minutes. Using
a metal spatula, transfer drops to a rack to finish cooling. When
drops are cool, place the chocolate morsels in a metal bowl and
set over a saucepan on gently simmering water. Stir until
chocolate is almost melted. Remove from heat and continue to stir
until completely melted and smooth. Using a small pastry brush,
apply a thin coating of chocolate onto the flat side of each drop.
Let the drops stand, chocolate side up, until the chocolate has
set. Store the drops in a tightly covered container for up to 3
days. Makes 48 cookies.
Nutritional information: 68 calories, 1 g fat, 2 g protein,
14 g carbohydrates, no cholesterol, 14 mg sodium, 1 g fiber.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes