Makes about 2-1/2 dozen
Ingredients
- 1/2 cup sugar, divided
- 1/4 cup ground almonds
- 1 tbsp. unsweetened cocoa
- 1 tsp. cornstarch
- 2 egg whites
- 1/8 tsp. cream of tartar
- 1/2 tsp. vanilla (or 1/4 tsp. almond extract)
Directions
- Preheat oven to 250°.
- Spray a foil-lined baking sheet with non-stick spray;
- Mix 2 tbsp. of the sugar with almonds, cocoa and cornstarch in small bowl;
- In a stainless or glass bowl, beat egg whites with an electric mixer until frothy;
- Add cream of tartar;
- Beat on high speed until soft peaks form;
- Gradually add flavoring and remaining sugar;
- Beat until stiff and shiny;
- Gently fold cocoa mixture into meringue;
- Drop cookie mixture from a teaspoon onto the baking sheet to form small mounds;
- Leave about 2 inches between each mound;
- Bake at 250° for 40 minutes;
- Cookies should be dry and slightly browned;
- Cool completely;
- Store in a tightly covered container.
Calories: 18
Protein: trace
Fat: 0.3 grams
Carbohydrates: 4 grams
Exchanges: 1/4 Bread/Starch
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