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Chocolaty Meringue Stars

Five simple ingredients are all that is needed to make these star-studded cookies. From eatbetteramerica.

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(4 Ratings)

4 Ratings

5 Stars 0%

4 Stars 50%

3 Stars 25%

2 Stars 0%

1 Stars 25%

Member Reviews (4)
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Chocolaty Meringue Stars
  • PREP TIME

    15 Min

  • TOTAL TIME

    50 Min

  • SERVINGS

    48

 

3
egg whites
1/2
teaspoon cream of tartar
2/3
cup sugar
2
tablespoons plus 1 teaspoon unsweetened baking cocoa
About 1/3 cup ground walnuts
  • 1 Heat oven to 275ºF. Line cookie sheet with aluminum foil or cooking parchment paper.
  • 2 In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in cocoa. (Batter will not be mixed completely; there will be some streaks of cocoa.)
  • 3 Place meringue in decorating bag fitted with large star tip (#4). Pipe 1 1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush excess nuts from cookie sheet.
  • 4 Bake 25 to 30 minutes or until outside is crisp and dry (meringues will be soft inside). Cool 5 minutes; remove from cookie sheet to cooling rack. Store in airtight container.
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Expert Tips

Egg whites provide the protein from eggs but don't contain the cholesterol found in egg yolks. That's good news for your heart.

Anyone with allergies to wheat will be grateful to have this recipe. Not only are they yummy little cookies, they are wonderfully wheat-free (and low-calorie, too).

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 20
    • (Calories from Fat 5),
  • Total Fat 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 0mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 0g;
Percent Daily Value*:
  • Vitamin A 0 %;
  • Vitamin C 0 %;
  • Calcium 0 %;
  • Iron 0 %;
Exchanges:
  • 0 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 0 Fat;
Carbohydrate Choices:
  • 0;
*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 4 Reviews View All
Posted 1/5/2010 9:46:53 AM REPORT ABUSE saucy_pork said:
Rating:
Iceskater, make sure that NO egg yolk gets into the egg whites at all. if any egg yolk (even just a drop) gets into the whites, they will not peak no matter how long you beat them!
Posted 5/21/2009 2:45:25 PM REPORT ABUSE Member said:
Rating:
I've tried variations of this recipe with or without cocoa. Splenda works well too. Heads up- be sure to spray nonstick spray onto the corners of the baking sheet so that the parchment paper doesn't slide. You'll be guaranteed cookies that never stick to the baking sheet again!
Posted 3/24/2009 1:14:52 PM REPORT ABUSE IceSkater said:
Rating:
This recipe turned out to be an utter disaster. In the instructions, it said to 'do not under beat'. I beat the egg whites and sugar well, added the cocoa, and it was very watery. Not stiff at all. The icing bag didn't help at all either. Since I couldn't get it to form any shape, I poured the mixture on a greased cookie sheet. When done cooking, it was a paper thin, hard, chocolate-tasting gooey wafer. It was stuck to the pan, and I couldn't pry all of the remains off. I think I did something wrong when making this. I will never bake it again.
1 - 3 of 4 Reviews View All
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