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Chocolaty Meringue Stars

Chocolaty Meringue Stars
Recipe Tip
Egg-stra Special Whites
Egg whites provide the protein from eggs but don't contain the cholesterol found in egg yolks. That's good news for your heart.
Did You Know?
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).

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Based on 4 ratings

Five simple ingredients are all that is needed to make these star-studded cookies. From eatbetteramerica.
Prep Time:15 min
Start to Finish:50 min
makes:About 4 dozen
3egg whites
1/2teaspoon cream of tartar
2/3cup sugar
2tablespoons 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.
Nutritional Information
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:  Carbohydrate Choices: 0 
*Percent Daily Values are based on a 2,000 calorie diet.
 
4 Reviews

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egg yolks
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 at 9:46 AM on January 5 2010 by
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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 at 2:45 PM on May 21 2009 by
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Failure
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.
Posted at 1:14 PM on March 24 2009 by IceSkater
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I whipped these up as directed and all went well until I pulled them out of the oven. I ran into a problem trying to pry these from the pan. The way I read the directions, I was under the impression that I was supposed to line the pan with the paper, and then bake the cookies on top of the paper. Do not do this. It didn’t release at all. They taste good, and looked good before I began trying to pry them. My recommendation is to use a well greased cookie sheet and there should be no problem.
Posted at 11:08 AM on December 15 2008 by Mrs.Johnson
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