Chocolate Caramel Meringue Cookies
 
Prep time
Cook time
Total time
 
A light, sweet, decadent caramel infused chocolate cookie that tastes like a caramel macchiato but are only 28 calories a cookie.
Serves: 34 Cookies
Ingredients
  • 3 large egg whites, at room temperature
  • ⅛ tsp. salt
  • ¾ cup granulated sugar or 1 cup presweet tagatose
  • ⅓ cup unsweetened cocoa powder
  • ½ tsp. vanilla extract (I used JR Watkins)
  • 1 tsp. caramel extract (I used JR Watkins)
  • 4 oz dark chocolate, melted, cooled
Instructions
  1. Position racks in the upper and lower thirds of oven;
  2. Preheat to 350 degrees
  3. Line 2 large baking sheets with parchment paper, nonstick baking mats or lightly coat with cooking spray.
  4. Beat egg whites and salt in a mixing bowl with an electric mixer on high speed until frothy.
  5. Gradually add sugar, cocoa powder, vanilla extract and caramel extract and continue beating until soft peaks form, about 5 minutes.
  6. With a rubber spatula, gently fold melted chocolate into the egg whites until no white streaks remain.
  7. Drop 2 teaspoons of batter 2 inches apart onto the prepared baking sheets, fitting about 16 cookies per sheet.
  8. Bake until set, 10 to 12 minutes. Turn off the oven and leave the macaroons in with the door slightly ajar for 30 minutes. Remove from the oven and let cool completely.
Notes
Calories per cookie using Presweet Tagatose: 28, Fat: 1, Sodium: 11, Potassium: 17, Carbs: 6, Fiber: 1. Sugar: 1, Protein: 1

Calories per cookie using Sugar: 36, Fat: 1, Sodium: 11, Potassium: 17, Carbs: 7, Fiber: 1. Sugar: 6, Protein: 1
Nutrition Information
Serving size: 1 Cookie
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/10/02/chocolate-caramel-meringue-cookies-giveaway/