Mint-Chocolate Meringue Cookies

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Mint-Chocolate Meringue Cookies

Nutritive Information

  • Calories: 15 Kcal

  • Fat: 0 g

  • Carbohydrate: 3 g

  • Protein: 0 g

  • Fiber: 0 g.


  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 2/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/4 teaspoon mint extract
  • 1/3 cup mini chocolate chips or finely chopped bittersweet chocolate



  • Preheat the oven to 300 degrees. Line two baking sheets with parchment paper, securing the edges with tape.
  • With an electric mixer, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time. Add cocoa powder and beat until the mixture becomes glossy. Add mint extract. Gently fold in chips.
  • Place mixture in a pastry bag fitted with a 1/2- or 3/4-inch tip. Pipe 1-inch rounds onto the parchment, leaving 1 to 2 inches between cookies. With damp fingertips, press down any peaks.
  • Bake for 25 to 30 minutes, rotating pans halfway through baking. Place baking sheets on a cooling rack for 10 minutes before peeling cookies off the parchment.
  • If a pastry bag isn’t available, spoon mixture into a zip-top bag and snip a 1/2-inch hole in the bottom corner of the bag. Batter can also be dropped with a tablespoon onto the parchment.


60 Cookies



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