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Meringue Cookies

Heart Healthy Meringue Cookies Recipe

               
Meringue Cookies
Try these light-as-air, diabetic-friendly meringue cookies for a mouthful of sweet nostalgia any time of day. Add food coloring or dark chocolate chips for extra flavor and flair.
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Ingredients
Recipe yields 24 servings
4 egg whites
1/2 cup granulated sugar
1/2 cup confectioners' sugar
Food coloring or nuts or dark chocolate chips (optional)
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Helpful how to videos
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Directions
Step 1

Preheat oven to 200°.

Step 2

With a hand mixer, beat egg whites until frothy. Mix in sugars until stiff peaks start to form. Do not over mix.

Step 3

Tint with food coloring if desired, or add nuts or dark chocolate chips and fold in gently.

Step 4

Transfer dough to a pastry bag fitted with a fluted tip and pipe meringues 2 inches apart onto a baking sheet (or use 2 spoons to drop mounds of meringue onto baking sheet). Bake in oven for 2 hours. Turn off oven, but do not remove cookies. Leave in oven for at least 2 hours, or overnight (do not open oven door).

Step 5

Store in an airtight container.

Time: 240 minutes
Servings: 24
Calories: 29
Make this for: Gluten Free
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cookie
Per serving:
calories:29
total fat:0g
sat fat:0g
cholesterol:0mg
sodium:9mg
total carb:7g
fibers:0g
proteins:1g

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Heart Healthy Meringue Cookies Recipe
Ingredients
Recipe yields 24 servings
4 egg whites
1/2 cup granulated sugar
1/2 cup confectioners' sugar
Food coloring or nuts or dark chocolate chips (optional)
Directions
Step 1

Preheat oven to 200°.

Step 2

With a hand mixer, beat egg whites until frothy. Mix in sugars until stiff peaks start to form. Do not over mix.

Step 3

Tint with food coloring if desired, or add nuts or dark chocolate chips and fold in gently.

Step 4

Transfer dough to a pastry bag fitted with a fluted tip and pipe meringues 2 inches apart onto a baking sheet (or use 2 spoons to drop mounds of meringue onto baking sheet). Bake in oven for 2 hours. Turn off oven, but do not remove cookies. Leave in oven for at least 2 hours, or overnight (do not open oven door).

Step 5

Store in an airtight container.

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