Meringue Cookies

 Are you still eating Christmas cookies?  Are you ready for something lighter? Crispier? 

How about meringue cookies?  

Made with egg whites, sugar, air, and some embellishments, these cookies are crispy and light and have very few calories.  

I added cocoa powder, shredded coconut, sliced almonds and some finely chopped bittersweet chocolate to my whipped egg whites for these yummy cookies.  The two bite cookies probably have about 20 calories each.  With no flour or dairy, these treats are perfect for those with gluten or lactose issues.  

Meringue by Jackson and Gardner

I found this book, Meringue, on a sale table the other day as I was wandering around a store.  It has loads of information about making meringue desserts of all descriptions.  

And how cute is that miniature cake stand and cover?  I picked that up on sale at Target.  It is the perfect size for small cookies or about 4 cupcakes.  

Here is the recipe that I used for the cookies.

3 large egg whites, room temperature

1/8 teaspoon cream of tartar

3/4 cup superfine sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

3/4 cup shredded coconut

1/2 cup sliced almonds

1/2 cup finely chopped bittersweet chocolate

Preheat oven to 200degrees F

In the bowl of electric mixer fitted with whisk attachment, beat egg whites and cream of tartar, increasing speed to medium-high until soft peaks form.  Add superfine sugar about a tablespoon at a time, beating on high until meringue has stiff, glossy peaks.  Mix in cocoa powder and vanilla and then other ingredients.  

Drop by well-rounded teaspoons onto baking sheets lined with parchment paper, about 1 inch apart.  Bake for 90 minutes.  Turn off heat and leave meringues in the oven for 1   additional hour to crisp.  Cool completely before removing from baking sheets.