Cocoa Meringue Cookies

2014-04-13 10.38.07

Orchids and meringues

John and I had a dinner party last night to celebrate our (gasp!) 49th wedding anniversary. Oh, do those years slip away.

One of the friends we had over is on a low-fibre diet which meant foods like legumes were forbidden and everything had to be cooked very well. Here was our menu:

  • Creamy Tomato Soup with Herbed Goat Cheese served with my husband’s fabulous, homemade Challah Bread (regrettably not gluten-free, but it’s his specialty)
  • Lamb Shanks, Braised in Red Wine and Chicken Stock with Carrots and Celery and served over White Rice
  • Puréed Cauliflower, Zucchini, and Leeks
  • Roasted Shallots with Balsamic Vinegar
  • Mocha Tapioca Pudding
  • Cocoa Meringue Cookies

The only dish I had made previously was the soup (the link). Everything else was an experiment. One of the things I enjoy about having a dinner party is that I give myself permission to try out new things. Like making meringue cookies.

Cookies are rarely on my radar because they bring out my Cookie Monster and invite serious, over-the-top gluttony. You know, eat one, eat another one, and…keep right on going. Even in my cookie-baking days with small children, I never made meringue cookies. Up until now, I had been discouraged by the amount of sugar they require and the high-calorie cost of chocolate, if I decide to use it.

But I had an unopened carton of egg whites in my fridge, and research revealed that I could use cocoa powder—the dieter’s alternative to chocolate. In Weight Watcher terms, cocoa powder is 1 point per 3 tablespoons as compared to semisweet chocolate which is 6 points per 3 tablespoons. (For more info, check out “>All About Cocoa Powder.) 

The result was everything meringue cookies should be—light, crunchy in the centre, and deliciously chocolate.

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