Mocha Meringue Kisses - 6g Carbs
From Better Homes and Gardens Diabetic Living
Prep: 25 minutes
Bake: 1 hour
Makes 24 cookies
Carb Choices: 0.5
Low in fat and calories but loaded with flavor and appeal, these
light-as-air morsels are ideal to serve with fruit for dessert.
1/3 cup sifted powdered sugar
2 Tbsp unsweetened cocoa powder
1 Tbsp cornstarch
1 tsp instant espresso coffee powder
3 egg whites
1/2 tsp vanilla
1/4 cup granulated sugar
1/3 cup semisweet chocolate pieces
1 tsp shortening
Preheat oven to 250 degrees F. Line a cookie sheet with parchment
paper or foil; set aside.
In a small bowl, stir together powdered sugar, cocoa powder,
cornstarch, and espresso powder; set aside.
In a medium bowl, beat egg whites and vanilla with an electric
mixer on high speed until foamy. Gradually add granulated sugar,
1 tablespoon at a time, beating until stiff peaks form (tips
stand straight). Gradually fold in the cocoa mixture.
Transfer the mixture to a pastry bag. Pipe twenty-four 2-inch
kisses onto the prepared cookie sheet. (Or drop mixture by
rounded teaspoons onto the prepared cookie sheet.) Bake for
1 hour. Cool on the cookie sheet. Remove from parchment paper.
In a small saucepan, combine chocolate and shortening. Cook and stir
over low heat until chocolate is melted. Drizzle the melted chocolate
over cookies.
Makes 24 cookies
Per Cookie:
36 Calories, 1g Total Fat, 1g Saturated fat, 7mg Sodium,
0mg Cholesterol, 6g Carbs, 1g Protein
Exchanges: 1/2 Carbohydrates