Peppermint Meringue Cookies

Low fat cookie recipes don't get much tastier than these!

Nov 23, 2006

Looking for low fat Christmas cookie recipes? These meringue cookies are the perfect treat for Christmas or any time you want something light and sweet.

With a touch of peppermint flavor, this meringue cookie recipe is perfect for giving or just serving at Christmas. And with just 13 g carbohydrates, they'll become one of your favorite diabetic cookie recipes, too.

The secret to making these meringue cookies light is the temperature of the eggs. Separate the eggs when they are cold, then cover the whites and leave out for 30 minutes. Once the egg whites reach room temperature, beat them. That will ensure the lightest texture and highest volume.

Peppermint Meringue Cookies

4 egg whites at room temperature
1/4 tsp. cream of tartar
1 cup superfine white sugar (you can make this by putting regular granulated sugar in a food processor and pulsing it finely)
1/4 tsp. peppermint extract

Preheat oven to 200 degrees. Line two cookie sheets with parchment paper. This will ensure the cookies don't stick.

With an electric mixer, beat egg whites until foamy. Add cream of tartar and continue beating until mixture holds soft peaks. Add sugar, a little at a time, beating well after each addition. When mixture holds stiff peaks, beat in peppermint extract.

Drop by rounded tablespoons onto prepared cookie sheets. Or pour into a pastry bag or gallon-size plastic bag and cut the tip off. Pipe 2-inch rounds onto cookie sheets.

Bake in preheated oven 35-45 minutes. Cookies are done when they are firm to the touch and pale in color. They should not be browned.

Makes 15 cookies.

Per cookie: 56 calories, 0 g fat, 0 mg cholesterol, 15 mg sodium, 13 g carbohydrates, 0 g fiber, 1g protein, 0% Vitamin A, 0% Vitamin C, 0% iron, 0% calcium