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