Chocolate Chip Meringue Cookies

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Lots of egg whites are handy for this recipe. One gram of protein in each cookie!


3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup white sugar
1 tablespoon unsweetened cocoa powder
1/3 cup semisweet chocolate chips


Preheat oven to 300 degrees F (150 degrees C).

Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.

Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

Nutritional Information

Servings Per Recipe: 18, Amount Per Serving  Calories: 47 | Total Fat: 1g | Cholesterol: 0 mg

Fried or Poached? Or Both?

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I’ve received a few ideas on how to cook eggs.  All the credit goes to Rob Zanin’s mom for this unique cooking method!

Coat your skillet with butter, oil, or Pam (whatever you like) and let the pan heat up. Crack open the eggs, drop into the pan and allow to sizzle just until you see the bottoms turn white. Then drop an ice cube or two (depending on how many eggs you have in your pan) and quickly place a lid over the pan. Allow to cook to the consistency of your preference.

Eggs cooked this way have a wonderful texture with no dried edges, but not as wet as eggs submerged in water. YUM!