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Before you jump to Chocolate Meringue Drop Cookies recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
Most of us have been taught to think that comfort foods are not good and must be avoided. However, if your comfort food is candy or junk food this might be true. Other times, comfort foods can be perfectly healthy and good for us to eat. There are a number of foods that, when you eat them, can better your mood. If you feel a little bit down and need a happiness pick me up, try a couple of these.
Grains can be excellent for overcoming a bad mood. Millet, quinoa, barley, etc are great at helping you feel better. They help you feel full also which can actually help to improve your mood. Feeling famished can actually make you feel terrible! The reason these grains are so great for your mood is that they are easy to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, raises your mood.
As you can see, you don't need to eat all that junk food when you wish to feel better! Try some of these suggestions instead.
We hope you got benefit from reading it, now let's go back to chocolate meringue drop cookies recipe. You can cook chocolate meringue drop cookies using 6 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Chocolate Meringue Drop Cookies:
- Take of Semi-sweet Bakers chocolate squares.
- Prepare of Cocoa Powder.
- Use of Egg whites (3 large eggs).
- Use of Cream of Tartar.
- You need of Sugar.
- Take of Vanilla extract.
Steps to make Chocolate Meringue Drop Cookies:
- Preheat oven to 350°F. Line baking sheet(s) with parchment paper or aluminum foil and lightly spray with cooking oil..
- Coarsely chop 3oz of the chocolate and place it in a small bowl. Microwave for 1 min; stir, then replace back in microwave and stir every 20 seconds or until completely melted. Set aside..
- Chop the remaining 2oz of chocolate into small pieces. Combine in a small bowl with the cocoa powder..
- Combine egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer for 30 seconds or until soft peaks form. Immediately add 2 Tbsp. sugar, beat for 1 minute. Slowly, about a Tbsp. at a time, add the remaining sugar, then vanilla, continuing to beat on medium/high speed until the mixture is smooth, glossy and thickened. Scrape down the sides of the bowl and beat for about 30 seconds longer. Lightly fold in the chocolate-cocoa mixture and the melted chocolate, just until evenly incorporated and no streaks remain. Do not over mix..
- Drop by rounded teaspoons about 1-inch apart onto prepared baking sheets..
- Bake 8-12 minutes. Rotating baking sheets the first 6 minutes. Will be firm when lightly pressed, but soft in the middle. Let stand 1-2 minutes. Slide with paper or foil off of the baking sheets and let cool completely. Serve and enjoy!.
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