This recipe was discovered on the Weight Watcher website.
Quantity
44
Quantity Unit
2 cookie serving
Prep Time (minutes)
15
Cook Time (minutes)
240
Ready In (minutes)
255
Ingredients
Amount
Measure
Ingredient
4
large
egg whites
1/2
teaspoon
vinegar, white
1
cup
white sugar
2
teaspoons
vanilla extract
2
tablespoons
unsweetened cocoa powder
Steps
Sequence
Step
1
Preheat oven to 200. Line two baking sheets. In large bowl , beat egg whites until frothy. Add vinegar; beat until soft peaks form. Increase the speed of the mixed to high and gradually add sugar. beat until glossy stiff peaks form. Beat in vanilla. Remove 1/2 of the meringue to another bowl. stir in cocoa until blended.
Spoon tablespoons of both meringues onto baking sheets about 1 inch apart each, making about 44 cookies - 1/2 vanilla and 1/2 chocolate. This is a personal choice. You can swirl the two together after dropping a mound on the baking sheet.
Bake meringues until dry and crisp all the way through, about 3 hours. Turn off oven; leave meringues in oven for
an hour. Cool completely on baking sheets. Peel meringues off of foil and store in airtight container. 2 cookies per serving
