Cocoa-Almond Meringue Cookies
These light, tasty cookies are only 26 calories apiece, making them the perfect sweet treat if you’re watching your waistline. Wrap up a batch in a festive box and you’ll have an easy, homemade holiday surprise.
Taste of Home Magazine, December/January 2011
| Servings | Prep Time | Cook Time |
| 3dozen cookies | 20minutes | 50minutes + standing |
| Servings | Prep Time |
| 3dozen cookies | 20minutes |
| Cook Time |
| 50minutes + standing |
Ingredients
- 4 egg whites
- 1/2 tsp coconut extract
- 1/4 tsp almond extract
- 1/4 tsp Spice Island® Pure Vanilla Extract
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1 cup sugar
- 1/4 cup baking cocoa plus 1 tablespoon, divided
Servings: dozen cookies
Units:
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Ingredients
Servings: dozen cookies
Units:
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Instructions
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
- Fold in 1/4 cup cocoa. Place mixture in a pastry or heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment paper-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours.
- Dust cookies with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container.
Recipe Notes
One cookie equals 26 calories, trace fat (0 saturated fat), 0 cholesterol, 14 mg sodium, 6 g carbohydrate, trace fibre, 1 g protein.
