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Chocolate Meringue Drops
Source: dLife

Cocoa/cinnamon meringue drops with a chocolate coating.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 62.4
Total Carbs 10.9 g
Dietary Fiber 0.8 g
Sugars 9.7 g
Total Fat 2.1 g
Saturated Fat 1.2 g
Unsaturated Fat 0.0 g
Potassium 45.0 mg
Protein 1.6 g
Sodium 20.4 mg
Dietary Exchanges
1/2 Fat , 1 Other Carbs , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  egg whites
1 pinch  salt
0 1/4 tsp  cream of tartar
10 tbsp  sugar
1 tsp  vanilla extract
3 tbsp  Cocoa Powder, unsweetened
1 1/2 tsp  ground cinnamon
0 1/2 cup  Baking Chips, chocolate morsels, semi sweet
  1. Position the 2 oven racks to divide oven in thirds; preheat oven to 325 degrees F. Line 2 cookie sheets with baking parchment or foil.
  2. In a large mixing bowl, beat the egg whites, salt, and cream of tartar with an electric mixer set on medium speed until egg whites are foamy. Continue beating, gradually adding the sugar, 2 tablespoons at a time, until mixture forms firm but still moist peaks. Add the vanilla and beat just until blended. In 2 additions, fold the cocoa and cinnamon into the beaten whites just until blended (a few streaks may remain).
  3. Drop heaping teaspoonfuls of the batter, 1 inch apart on the prepared baking sheets.
  4. Bake the drops for 13 to 15 minutes until the tops have cracked and the centers are fairly dry. Cool on baking sheet on a rack for 10 minutes. Using a metal spatula, transfer drops to a rack to finish cooling.
  5. When drops are cool, place the chocolate morsels in a metal bowl and set over a saucepan on gently simmering water. Stir until chocolate is almost melted.
  6. Remove from heat and continue to stir until completely melted and smooth. Using a small pastry brush, apply a thin coating of chocolate onto the flat side of each drop.
  7. Let the drops stand, chocolate-side up, until the chocolate has set. Store the drops in a tightly covered container for up to 3 days.

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