Chewy Meringue Cookies

By Hklbrries

Q: If you had to pick a cookie from a holiday tray of goodies, which would you choose?

A: A cookie with as many natural and unrefined ingredients as possible. That means I would pick anything made with a whole grain, such as whole wheat flour or oats. Other good choices include cookies that are high in fruit and nuts or made with egg white, such as this meringue recipe.

This recipe has many variations. Instead of one cup of dried fruit, you can use 1/2 cup fruit and 1/2 cup mini semisweet chocolate chips (though that adds to the calories) - or, for a low-cal chocolate flavor, simply add a few tablespoons of unsweetened cocoa powder.

Ingredients

• 3 large egg whites, at room temperature
• 1/2 cup confectioner's sugar
• 1 cup dried peaches, apricots or other dried fruit, chopped into 1/4-inch pieces
• 1 cup sliced almonds or other chopped nuts
• 1 tbsp cornstarch
• 1/4 tsp ground cinnamon, optional

Details

Servings 20

Preparation

Step 1

Preheat oven to 300 F. With electric mixer on medium speed, beat egg whites until foamy. Gradually beat in sugar until meringue forms stiff, yet billowy, glossy peaks. Set aside.

Mix dried fruit, nuts, cornstarch and cinnamon, if using, in separate bowl. Fold meringue into nut mixture.

Spoon heaping tablespoon-sized dollops onto greased baking sheet or sheet lined with parchment paper (or for ease, use 1 1/2-inch ice cream scoop to drop perfect mounds).

Bake 40 minutes, or until meringues are lightly browned, set on outside and spring back when gently pressed in centers.

Nutrtion Information:
Per cookie
60 calories
2 g protein
2.5 g total fat (0 g saturated fat)
9 g carbohydrates
0 mg cholesterol
10 mg sodium
1 g fiber
6 g sugars

Per cookie with chocolate chips:
70 calories
2 g protein
3.5 g total fat (1 g saturated fat)
9 g carbohydrates
0 mg cholesterol
10 mg sodium
1 g fiber
7 g sugars