Chocolate-Almond Meringue Cookies
Original recipe 33 cals per cookie
Variation 15 cals per cookie

1/3 cup slivered almonds, ground
1/2 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1 (1-ounce) square semisweet chocolate, grated
2 large egg whites (at room temperature)
1/8 teaspoon cream of tartar
3/4 cup sifted powdered sugar
1/4 teaspoon almond extract
Cooking spray

Preheat oven to 300°.

Combine first 4 ingredients in a bowl; set aside.

Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add sugar, beating until stiff peaks form. Add almond extract, and beat until blended. Gently fold in almond mixture.

Drop egg white mixture by level tablespoons 2 inches apart onto a baking sheet coated with cooking spray. Bake egg white mixture at 300° for 45 minutes. Remove cookies from pan; let cool on wire racks.


Yield: 2 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 33(35% from fat); FAT 1.3g (sat 0.3g,mono 0.7g,poly 0.2g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 6mg; SODIUM 4mg; FIBER 0.3g; IRON 0.2mg; CARBOHYDRATE 4.8g

Jim Fobel
Cooking Light, JANUARY 1997

KYBER'S Lower cal variation--- Leave out the slivered almonds to save 451 cals for the whole recipe, or over 18 cals per cookie!!