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Published on December 27, 2013

Chocolate Chip Cloud Cookies

December 27, 2013

Chocolate Chip Cloud CookiesIngredients

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • ½ cup superfine sugar (not powdered)
  • 1 teaspoon vanilla extract
  • ½ cup miniature semisweet chocolate chips

Directions

  • Preheat oven to 275 degrees.
  • Line two cookie sheets with foil and spray with nonstick cooking spray.
  • In a very clean bowl (free of all oil and grease), beat egg whites and cream of tartar on medium speed with a mixer until soft peaks form.
  • Turn mixer to high and gradually beat in sugar until glossy, stiff peaks form.
  • Beat in vanilla. Gently fold in chocolate chips.
  • Drop by teaspoonfuls onto cookie sheet.
  • Bake for 25 minutes at 275 degrees, then reduce heat to 250 degrees and bake for 25 minutes longer. Cookies should be white or just slightly golden.
  • Remove cookies to a rack and cool completely. Store in an airtight container.

Nutrition Analysis Per Cookie

23 Calories; 1 g Fat; 1 g Saturated fat; trace Protein; 4 g Carbohydrate; trace Fiber; 0 mg Cholesterol; 4 mg Sodium

Chef’s Notes: When making meringue, any oil, grease, or fat (including egg yolk) will prevent peaks from forming when the egg whites are beaten.  Use a very clean bowl and beaters.  If any egg yolk gets into the whites, you must discard.  For this reason, it is best to separate each egg into a separate bowl.  Be careful when working with raw eggs; keep surfaces clean and wash your hands frequently.

Family Notes: Use miniature chocolate chips or finely chopped regular-sized chocolate chips so they aren't too heavy. You can also experiment with other flavorings and add-ins; peppermint extract and finely chopped candy canes or almond extract with sliced almonds. These “cloud cookies” are also great to serve or give away during the holidays.

Melissa Romano, RD, LDN
Certified Diabetes Educator

 

Source: From the book Eat What You Love  Love What You Eat by Michelle May, M.D.

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