Holiday Mint Meringues
A low-calorie, low-fat holiday cookie.
2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1 peppermint candy cane - red, crushed
1 spearmint candy cane - green, crushed
In a bowl, beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes.
Drop by teaspoonfuls parchment paper-lined baking sheets; sprinkle half with crushed peppermint candy and half with spearmint candy. Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door slightly ajar for at least 1 hour or until cool. Store in an airtight container.
Yield: 3 dozen.
Nutritional Information Per Serving
Serving Size: 1 cookie
Total fat (0 grams saturated fat) 0 grams
Carbohydrate 5 grams
Sodium 12 mg
Exchange: 3 cookies = 1 carbohydrate choice
Recipe contributed by Dean Dietitian Mary M. Hughes, RD, MS, CD.