Meringue cookies are hard for me to make for some reason. The last time I tried making them I used agave nectar and the cookies ended up being these soft sponge cookies. I’m thinking about trying some baked goods using agave nectar and did some research on baking with the sugar substitute. Turns out, meringue cookies are not a good cookie to make with agave nectar. Should have read up on agave nectar first before trying to work with it. Thought it was just like honey so I thought I didn’t need much. Oh well.
I even tried making macarons and I can never seem to get them right. I didn’t know that you could buy almond flour until I had watched some lady on the Cooking Channel make macarons and she made it look so easy. Wish I was that good at baking. Almond flour is really expensive and it’s about 13.99 a bag for Bob’s Red Mill brand at my grocery store. Macarons are not a cheap cookie that’s for sure.
So, I finally got my first batch of meringue cookies to turn out. Yay! Practice makes perfect I guess? I want to try making meringue cookies with Stevia instead of agave nectar and see if they turn out then. These have chocolate chips in them and are 1 points plus a piece.
Don’t know if this is exactly how it’s supposed to look, but it turned out.
Points Plus: 1
Ingredients from Weight Watchers
1 spray(s) cooking spray
1 tsp all-purpose flour
4 large egg white(s)
1 cup(s) sugar
1/2 cup(s) mini chocolate chips, semi-sweet
1/2 tsp vanilla extract
Preheat oven to 200ºF.
Coat a large baking sheet with cooking spray; coat with a light dusting of flour and shake off excess.
In a large mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form; gently fold in chocolate and vanilla extract.
Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
Bake until lightly golden and no longer sticky on the surface, about 1 hour. Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies to a wire rack to cool completely. Yields 1 cookie per serving.