If you are looking for a decadent and elegant dessert for Valentine's Day (and any occasion in between) that won't pack on the calories, this is for you. Meringue cookies are light and airy and can be made as small melt-in-your-mouth cookies and larger shells or discs as I've done here topped with fruit and chocolate.
2 large egg whites (preferably not from a carton)
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/3 cup white granulated sugar
1/3 cup powdered (or confectioner's) sugar
2 tablespoons unsweetened cocoa
1/8 teaspoon ground cinnamon
2 cups fresh raspberries, rinsed (also great with strawberries or mixed berries)
1/4 cup semi- or bittersweet chocolate chips (I use Ghirardelli brand), melted*
1/4 cup white chocolate chips (I use Ghirardelli brand), melted*
*The package gives directions on how to melt the chips in the microwave, which I find is the easiest method.
Yield: 6 meringue cookies with toppings
Serving Size: 1 meringue cookie with 1/3 cup raspberries and 1 teaspoon of each chocolate
Allergen Info: contains eggs
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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