Fat Free Cookies, 8 Calorie Cookies

meringues

Vanilla Meringue Cookies

These tasted like marshmallows, but once you have perfected the cookie you can add  powdered chocolate and peanut butter, chocolate chips or coconut and ground almond – see recipes are below.

  • 3 large egg white sor 9T and 9t egg whites – at room temperature – very important
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract

Yields 80 – 1.5 inch cookies

  1. Separate room temperature one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there’s any trace of yolk in the white, discard the white and start over. If it’s yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs
  2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.
  3. Position racks in the upper and lower thirds of the oven; preheat to 200 °F. Line 2 large baking sheets with Pan sprayed parchment paper (both sides). Place a small amount of the meringue under each corner of the paper to secure  to the pan. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies, spacing them about 1/2 inch apart.
  4. Bake the cookies until dry and crisp throughout, about 1 1/2 hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes.
  • Make Ahead Tip: Cookies can be held at room temperature in an airtight container for up to 5 days or in the freezer for up to 1 month. If stored meringues are chewy, bake at 200°F for about 10 minutes to restore their original crisp texture.
  • Tip: To get the most volume from beaten egg whites, it’s best to start with whites at room temperature. Submerge them in their shells in a bowl of lukewarm (not hot) water for about 5 minutes before using.

One cookie is 8 calories, 0 fat,  2g of sugar.

Chocolate Peanut Butter Meringue Cookies

(add  to above)

  • 3 tablespoons organic powdered chocolate and peanut butter, plus 1 tablespoon for garnish (optional) – found this at an Organic store but check the Organic section of your grocery store

2,  After beating vanilla for 30 seconds.  Sift 3 tablespoons cocoa peanut butter powder over the meringue. Use a rubber spatula to gently fold in  until combined; do not overmix.

One cookie is 9 calories, 0 fat,  2g of sugar.

Chocolate Cinnamon Meringue Cookies

(add  to above)

  • 3 tablespoons unsweetened cocoa powder, plus 1 tablespoon for garnish (optional)
  • 1 tablespoon ground cinnamon
  • 1/2 cup mini chocolate chips

Yields 80 – 1.5 inch cookies

2,  After beating vanilla for 30 seconds.  Sift 3 tablespoons cocoa powder and cinnamon over the meringue. Use a rubber spatula to gently fold them in along with the chocolate chips until combined; do not overmix.

One cookie is 14 calories, 0 fat, ,2g of sugar.

Toasted Ground Almonds and Coconut Meringue Cookies

(add  to above)

  • Substitute 1/2 teaspoon almond extract or vanilla
  • 1/2 cup toasted finely chopped/ground almonds –  Toast in a small dry skillet over medium-low heat until golden, stirring often, about 3 minutes.
  • 1/2 cup toasted coconut flakes,-  Toast in a small dry skillet over medium-low heat until golden, stirring often, about 5 minutes.

Yields 80 – 1.5 inch cookies

2,  After beating  almond extract for 30 seconds.  Using a rubber spatula, gently fold almonds and coconut into the meringue until combined; do not overmix.

One cookie is 15 calories, 1 fat , 2g of sugar.

Posted in Blogs, Recipes
One comment on “Fat Free Cookies, 8 Calorie Cookies
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