Chocolate-Nut Meringue Cookies
Here’s an astounding achievement: chocolate-nut cookies with less than one gram of fat each! The secret is meringue. These chocolate-nut meringue cookies contain no butter or margarine and no egg yolks, yet they’re tender and rich tasting.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time |
| 36cookies | 10minutes | 30minutes |
| Servings | Prep Time |
| 36cookies | 10minutes |
| Cook Time |
| 30minutes |
- 1/3 cup walnuts
- 1/2 cup icing sugar plus 2 tablespoons
- 1 tbsp cocoa powder
- 1/4 tsp cinnamon
- 2 large egg whites
|
Ingredients
Servings: cookies
Units:
|
- Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper. Toast the walnuts in a small saucepan, stirring frequently, until crisp and fragrant, about 7 minutes. When cool enough to handle, coarsely chop.
- Sift together 1/2 cup icing sugar, cocoa powder and cinnamon.
- Place the egg whites in a large bowl and beat with an electric mixer until stiff peaks form. Gently fold in the cocoa mixture with a spatula. Gently fold in the nuts.
- Drop generous teaspoonfuls of the mixture onto the baking sheets, spacing them 2 cm apart. Bake until set, about 20 minutes. Remove and cool on a wire rack. Dust chocolate-nut meringue cookies with the remaining icing sugar just before serving.
Despite their relatively high calorie count, walnuts and other nuts eaten in small amounts every day can help keep cholesterol levels low.
Meringues are sensitive to humidity (they’ll absorb moisture and become sticky), so bake them on a fairly dry day. Place them in an airtight container once they’ve cooled completely. If you live in a humid climate, seal the meringues in a freezer bag and freeze them.
Per cookie: 18 calories, 0.4 g protein, 1 g total fat, 0.1 g saturated fat, 0 mg cholesterol, 3 g total carbohydrate, 3 g sugars, 0.1 g fibre, 4 mg sodium
