Meringue Cookies - 7g Carbs, 0g Fiber, 6g Sugar
Yield: 3-1/2 dozen cookies (14 Servings)
From: The New Family Cookbook For People with Diabetes
2 large egg whites
1/4 tsp fresh lemon juice
3/4 cup powdered sugar
Pinch of salt
1/3 cup finely chopped pecans or almonds
Preheat the oven to 250 degrees F. Line 2 cookie sheets
with parchment paper or non-stick oven liner film.
Put the egg whites and lemon juice in a chilled bowl. Beat
with an electric mixer to a soft foam. Slowly beat in the
sugar, mixing well after each addition. Continue beating
at medium-high speed until stiff peaks form. Add the vanilla
and salt. Gently fold in the nuts.
Drop the batter by heaping teaspoons onto the cookie sheets.
Shape with the back of a spoon onto 1-inch circles. Bake
until set and firm, about 1 hour. Turn off the oven but
leave the cookies there until the oven is completely cool.
Remove the cookies from the oven and store in an airtight
container at room temperature.
Nutrition per Serving (3 cookies):
46 Calories, 2g Fat, 0mg Cholesterol, 18mg Sodium,
7g Carbs, 0g Dietary Fiber, 6g Sugars, 1g Protein
Diabetic Exchanges: 1/2 Other Carbohydrate