These little chocolate meringue cookies are insanely easy to make with just a few ingredients. They're also bursting with chocolate flavor, and they're so light, they melt in your mouth like little cotton candies, yet they offer the added bonus of whole food protein.
There’s only one tricky technique to making this simple recipe, but I’ve included tips for getting optimum results.
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Eat with joy!
~ Cleo
New York Times bestselling author of...
The Coffeehouse Mysteries &
To continue reading this post,
scroll down or click here.
scroll down or click here.
☕
"I had some dreams, they were
clouds in my coffee..." Carly Simon
Serve these little clouds as a light, after-dinner treat or eat them as a satisfying coffee break snack. You can even float one in a hot coffee or espresso. It will melt into the liquid, giving you a lovely hint of mocha in your cup.
The only tricky technique in making this simple recipe is whipping up the egg whites, but I have a wonderful video for you (below) that will make it a snap...
To watch a quick video tutorial on
how to whip egg whites properly,
how to whip egg whites properly,
click on the little white arrow
in the window below.
in the window below.
If you don't see a video above, watch the
video on YouTube by clicking here.
☕
Little Chocolate Clouds
Makes 24 to 30 cookies, depending on size
Ingredients:
4 egg whites (room temperature) See my tip below*
¼ teaspoon cream of tartar (to stabilize the egg whites)
1 teaspoon vanilla
¼ teaspoon salt
1 cup sugar
3 tablespoons unsweetened cocoa
Optional decorations: chocolate sprinkles, mini chocolate chips, shredded coconut, chopped nuts
*Cleo Tip: After using the egg whites, keep the yolks for my Almond Milk Custard. Scroll to the end of this recipe to see a photo of the custard. Click here for the custard recipe, which includes a video tip on the best way to separate egg whites from yolks.
*Cleo Tip: After using the egg whites, keep the yolks for my Almond Milk Custard. Scroll to the end of this recipe to see a photo of the custard. Click here for the custard recipe, which includes a video tip on the best way to separate egg whites from yolks.
Method:
Step 1 – Before You Begin: First preheat the oven to 300° Fahrenheit. Some notes to help you get the best results here: Start with a mixing bowl that is glass, metal, or ceramic. The bowl must be free of grease for your egg whites to whip up properly. (Grease clings to plastic bowls, which is why you should not use plastic.) Also, for best results, your egg whites should be room temperature. I simply set my cold eggs in a bowl of warm tap water for 2 to 3 minutes before cracking.
Step 2 – Whip Egg Whites: Place egg whites, cream of tartar, vanilla, and salt into bowl. Using an electric mixer or handheld whisk, begin to whip the whites. When you see soft peaks begin to form (see "soft peaks" photo below), continue beating while slowly sprinkling in the sugar. When the egg whites have become stiff and glossy (see "stiff and glossy" photo below), stop whipping. Sift the cocoa over the egg whites and gently fold into the mix. The whites will deflate a little, but that’s okay.
Egg Whites Beaten to "Soft Peaks"
(Below) Sugar is slowly added and
the egg whites are beaten until
they are "stiff and glossy."
Sifting in the unsweetened cocoa...
Folding in the Unsweetened Cocoa...
Step 3 – Form Little Chocolate Clouds: Line a cookie sheet with parchment paper. Make rustic little chocolate clouds by dropping batter by heaping teaspoons onto the paper. As a fun option and to create variety, try sprinkling some with with finely chopped nuts, others with shredded coconut, or chocolate sprinkles, or a few mini chocolate chips.
Step 4 – Bake in the preheated (300° F.) oven for about 25 to 35 minutes. Meringues should be dry and somewhat firm on the outside (not hard just firm) and still gooey in the center. Remove from oven and carefully slide the parchment paper off the hot pan and onto a rack to cool. Note: Warm meringues will stick to the parchment paper. But as they cool, they will harden. Then you can easily lift them free and…eat with joy!
To download a free PDF of
this recipe that you can print,
save, or share, click here.
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| Click for Free Recipe PDF. |
TIP - WASTE NOT. USE THE EGG YOLKS!
This recipe calls for 4 egg whites. You can store the unused egg yolks in the fridge for a morning omelet. Or make my Almond Milk Custard, which require exactly 4 large egg yolks. Perfect! To get the recipe now, click here or on the image below...
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| Waste not! Use your leftover egg yolks in this recipe to make my Almond Milk Custard. For the recipe, click the photo above and... |
