Soft Meringue Cookies
Classic macaroons turned into sweet cookies with crisp exteriors and soft nutty chocolate interiors. These soft meringue cookies melt in your mouth and are perfect for holiday tables.
Ingredients
- 4 egg whites
- 1/4 tsp (1g) salt
- 3/4 cup (90g) powdered sugar
- 1 tsp (5g) vanilla extract
- 2/3 cup (50g) unsweetened shredded coconut
- 1 cup (100g) walnuts or almonds , toasted and ground
- 2 oz (50g) chocolate chips
Instructions
- Preheat the oven to 300 F (150 C). Line baking sheet with parchment paper.
- Whip egg whites with a pinch of salt until foamy and gradually add the sugar and vanilla extract whipping the whole time. The meringue is done when it is not runny and when you can hold the bowl upside down and none of it drops off.
- Using a metal spoon, lightly fold in the coconut flakes, ground walnuts and chocolate chips. Spoon onto the prepared baking sheets.
- Bake the meringue cookies for about 15 minutes or until they get a pale coffee color. Remove them gently from the baking sheet and let them cool completely before storing.
Nutrition
Serving: 1 cookieCalories: 77kcalCarbohydrates: 11.6gProtein: 1.4gFat: 3gSaturated Fat: 1gSugar: 10.8g