These guilt-free chocolate meringue cookies are low in calories, fat and carbohydrates!

Yield: 12 servings (serving size: 4 meringues)

1/8 teaspoon salt
1/8 teaspoon cream of tartar
3 large egg whites
½ cup sugar
¼ cup finely chopped bittersweet chocolate

Preheat oven to 225°. Line two baking sheets with parchment paper; set aside.

Place first three ingredients in a large bowl, and beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat for 1 minute at high speed or until mixture is shiny. Gently fold in chocolate.

Spoon mixture into a large zip-top plastic bag. Snip a ¼-inch hole in 1 bottom corner of bag. Pipe 24 (4-inch-long) zigzag shapes onto each prepared pan.

Bake at 225° for 30 minutes with one pan on bottom rack and one pan on second rack from top. Rotate pans; bake an additional 30 minutes or until dry to the touch.

Cool on pans 30 minutes on wire racks. Carefully remove meringues from paper; cool completely on wire racks.

Note: Store meringues in an airtight container at room temperature for up to two weeks.

Nutrition Facts
Calories: 54
Fat: 1.1 grams
Sodium: 39 mg
Sat Fat: 0.6 grams
Cholesterol: 0
Carbohydrate: 10.7 grams