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Chocolate Chocolate-Chip Meringue Cookies

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These simple meringue cookies are one of our favorite treats. They are light and airy and crispy and gooey and chocolatey all at the same time.  Sounds like the perfect combination, right?

Meringue cookies are made of primarily egg whites and powdered sugar.  The outside forms a light crunchy shell and the inside stays gooey and chocolatey.  As far as cookies go they are on the lighter side with only about 70 calories per cookie.  Now that’s a good excuse to have more than one if you ask me!

I’ve never claimed to be a master baker, these cookies should’ve been a bit more on the pillowy side, but I over-mixed the egg whites a bit.  Oh well, they still taste amazingly perfect in every way.  I actually prefer them this way because they are like little stuffed sandwiches.  Believe me, nobody was complaining that they weren’t puffy!

These cookies are a fun and healthier alternative to your typical chocolate chip cookie.  You are still getting your chocolate fix but missing out on the flour and butter.  I don’t know about you but when I need my chocolate fix I NEED my chocolate fix….like get out of my way because I really need it!!  These cookies satisfy that chocolate craving in every way which makes me a much nicer person to be around. Ha ha….kidding but not really kidding!

Give these chocolatey meringue cookies a try next time your sweet tooth is calling your name.  And remember, it’s probably best if you have at least two or more…especially if you make them on a day when you NEED your chocolate fix too!


Chocolate Chocolate-Chip Meringues
 
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Serves: 32 cookies
Ingredients
  • 5 egg whites
  • ½ tsp cream of tartar
  • ¼ tsp salt
  • 3 C powdered sugar
  • ½ C cocoa powder
  • ½ C mini chocolate chips
Instructions
  1. Preheat oven to 300 degrees. Using a stand mixer or hand mixer beat egg whites, cream of tartar and salt until soft peaks form. Add in powdered sugar and cocoa powder at a low speed. Fold in chocolate chips.
  2. Line 2 large cookie sheets with parchment paper. Fill a piping bag or large ziploc bag with meringue batter. If using a ziploc bag cut a ½ inch hole on one of the bottom ends of the bag. Pipe approximately 1 oz of merengue batter in the shape of a circle, continue until cookie sheets are filled.
  3. Bake 20-25 minutes until a crust forms on the top of the cookies. Remove from oven and cool completely on sheet pan. Remove from parchment and enjoy! Store in an dry airtight container.

Cream Cheese Tarts with Fresh Strawberries

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You are looking at one of the easiest desserts on the planet but shhhh….don’t tell anyone!  Make them think that you slaved away all day in the kitchen.  These cream cheese tarts (which can also be made in a pie dish and served as slices) are sure to score BIG points with your Valentine, and anyone else that gets their hands on them. The good news is that aside from quickly browning up the graham cracker crust in the oven, the rest of the dessert is no-bake. Now that’s my kind of dessert!!

You can change up the topping with your choice of berries, we love using a mix of raspberries and blueberries as well.  Use whatever you prefer, or happen to have in the fridge!! These are great as a make ahead dessert as well for entertaining.  Throw this dessert together in the morning and store them in the refrigerator without the berries.   When you’re ready to dig in, top with fresh berries and a sprinkle of powdered sugar if you’re really feeling fancy and serve.

 

Cream Cheese Tarts with Fresh Strawberries
 
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Serves: 12
Ingredients
  • 12 muffin liners
  • 1¼ C Honeymaid graham cracker crumbs
  • ¼ C sugar
  • 5 tbsp butter, melted
  • 1 C heavy whipping cream
  • 1 C powdered sugar
  • 1 C cream cheese, softened
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and sugar together in a bowl. Line a cupcake pan with liners. Add a heaping tbsp of graham cracker mixture into each muffin liner, distributing evenly. Press the graham cracker mixture on the bottom and around the sides of the liner. Bake for 8-10 minutes. Set aside to cool
  2. Using a cuisinart mixer or a hand mixer, beat whip cream until it begins to thicken. Add cream cheese and vanilla and beat for an additional 30 seconds. Slowly add in powdered sugar and continue to beat until mixture thickens and forms peaks. Fill muffin liners to the top. Refrigerator at least 2 hours or until ready to serve. Serve with fresh berries of choice on top.
Good Thyme Tip - This can also be made into a pie instead. Just use a glass pie dish and bake the crust in the pie dish. Fill the crust with the cream cheese filling and refrigerate.