LOW FAT DIABETIC MERINGUE COOKIES
Yield: 3-1/2 dozen cookies (14 Servings)
Source: The New Family Cookbook For People with Diabetes
via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
2 large egg whites
1/4 teaspoon fresh lemon juice
3/4 cup powdered sugar
Pinch of salt
1/3 cup finely chopped pecans or almonds
DIRECTIONS
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.
Nutritional Information Per Serving :
Calories: 46; Protein: 1 g; Sodium: 18 mg; Carbohydrates: 7 g; Fat: 2 g;
Cholesterol: 0mg
Diabetic Exchanges: 1/2 Other Carbohydrate
