Mint Meringues
Prep: 25 min Bake: 40 min+cooling
Yield: 32 cookies
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/8 teaspoon peppermint extract
6 to 8 drops green food coloring (optional)
½ cup sugar
1/3 cup miniature semisweet chocolate chips
In a small mixing bowl, beat egg whites, salt, cream of tartar,
extract and food coloring if desired on medium speed until soft
peaks form. Gradually add sugar, 1 tablespoon at a time, beating on
high until stiff glossy peaks form and sugar is dissolved, about 6
minutes. Gently fold in chocolate chips.
Drop by rounded teaspoonfuls 2 in apart onto parchment paper-lined
baking sheets. Bake at 250 degrees for 40 to 45 minutes or until
firm to the touch. Turn oven off; leave meringues in oven for 1 ½
hours. Remove to wire racks. Store in an airtight container.
Nutritional analysis: 2 cookies equal 22 calories, 1 g fat (trace
saturated fat), o cholesterol, 13 mg sodium, 4 g carbohydrate, trace
fiber, trace protein
Diabetic exchange: free food
Light & Tasty magazine Dec/Jan06