Tuesday, February 21, 2012
These crunchy little blossoms of intense chocolate flavor only taste like an indulgence. They're gluten free, low carb, and low fat, and at only about 12 calories a cookie, you can treat yourself to two or three (or five). I brought them to a pot luck recently, and they were a hit. No one suspected I was giving them health food!
Chocolate Meringue Cookies
sugar free, low carb, gluten free, low fat
4 egg whites
1 cup Swerve
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla
3 ounces unsweetened chocolate
cocoa powder (for dusting)
Preheat oven to 225F. Line two baking sheets with parchment paper. Fit a pastry bag with a large star tip (Wilton 1M).
Melt 3 ounces chocolate (Microwave @50% power, 2-3 minutes. Stir until melted.) Set chocolate aside to cool.
In the bowl of an electric mixer, combine egg whites, Swerve, and cream of tartar. Set a large pot or deep skillet (large enough to place the mixer bowl inside) with 2 inches of water over high heat on the stove. Bring the water to a simmer, then reduce heat and keep at a simmer. Place the mixer bowl with egg mixer into the water.
Stir egg mixture over water bath until mixture is warm to the touch and Swerve has dissolved (rub the mixture between your finger and thumb, when you no longer feel crystals, it has dissolved). Turn off the stove.
Remove the mixer bowl from the water bath and transfer to mixer with a wire whisk attachment. Beat on medium speed until foamy, then increase speed to high. Beat until stiff, glossy peaks form. Add vanilla and continue to beat until combined. With a spatula, gently fold the melted, cooled chocolate into the meringue.
Load the meringue into the prepared pastry bag (set the bag inside a tall glass to hold it while you fill it). Pipe 1 1/2" diameter blossoms onto parchment lined baking sheets. Dust with cocoa powder. Bake at 225F for about 90 minutes, or until the tops of the cookies are dry to the touch and you can peel the parchment away from the bottom easily.
Slide the cookies, still attached to the parchment, onto a cooling rack. Allow to cool completely before peeling from parchment. Store in an airtight container.