Krispy Meringues

By ldelmas

These fat-free crispy treats make a sensational swap-out for coconut-y macaroons. Carefully separate the egg whites and be sure your bowl and beaters are clean, as even the slightest drop of grease or yolk will keep the egg whites from beating properly. Note: this recipe might not be kosher for Passover for everyone because of the crispy rice cereal.

Ingredients

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 2/3 cup granulated sugar
• 3/4 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 1/4 cups crispy rice cereal (like Rice Krispies)

Preparation

Step 1

Preheat oven to 225 degrees F. Line cookie sheets with silicone liners or parchment. Set aside.

Place egg whites, cream of tartar and sugar in a metal mixing bowl and place over simmering water (make sure the bowl does not touch the water). Heat for 2-3 minutes or until sugar dissolves and egg whites are slightly warm. Remove the bowl from the heat and beat the egg whites with an electric mixer on high for 4 to 5 minutes or until stiff peaks form. With a spatula, fold in extracts and then rice cereal, being careful not to deflate meringue mixture.

Using a tablespoon, immediately spoon batter onto cookie sheets. Bake for 45-50 minutes or until you can lift a cookie cleanly off the cookie sheet. Turn off oven and leave cookies in for 15 more minutes. Remove and let cool. Store cookies in an airtight container.

Koch says: I find the easiest way to separate eggs is to use my hands. Simply crack an egg on a work surface or the edge of a bowl and drop the egg into your cupped hand. Carefully let the white slip through your fingers into the bowl while the yolk remains in your hand. Be sure to wash your hands thoroughly (to rid them of grease) before you begin and again when you finish.

The skinny per serving (2 cookies): Calories 60; Carbohydrate 12 g (Sugars 6 g); Total Fat 0 g (Sat Fat 0 g); Protein 2 g; Fiber 0 g; Cholesterol 0 mg; Sodium 50 mg.