0 Fat, Low Cal Meringue Cookies

These are light little sweets that are low in calories and carbohydrates. You can add more flavor and texture by dipping the baked cookie bottoms in white or dark chocolate and then finish by dipping in chopped pistachios, almonds or pecans!

It’s best to bake them on a dry day; if it’s even slightly humid, the meringues may take longer to crisp in the oven. The meringues can be made up to five days ahead and stored in a cool, dry place.

Makes 6 dozen or 12 (6 cookie) servings.

INGREDIENTS:

4 egg whites, at room temperature
1/2 teaspoon Cream of Tartar
1 cup sugar
1 teaspoon Pure Vanilla Extract

Optional: 25 drops Food coloring

Preheat your oven to 225°F and make sure you have a rack in the center position of the oven.

In a large bowl beat egg whites with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.)

Add cream of tartar; beat until soft peaks form.

Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form.

Optional:  Beat in extract and food color until well blended.

Optional: Gently stir in mini chocolate chips, if desired.

Drop mixture by rounded measuring teaspoonfuls or use a icing piping bag with a decorative tip (available on the baking aisle of most stores) about 1 inch apart onto 2 large parchment paper lined or foil-lined baking sheets sprayed with no stick cooking spray.

Optional: Increase the size to a rounded measuring tablespoon to make 2 dozen cookies and for nutrition facts reduce the serving size to 2 cookies.

Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.

Makes 6 dozen.

6 cookies Per serving: Calories 68, Total Fat 0g, Choleserol 0mg, Protein 1g, Total carbs 16g, Fiber 0g