Chocolate Almond Meringues

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

© Michelle Anderson 2005 - 2015