Healthy chef Nancy Fox tells how to make meringue cookies. They contain virtually no fat and only 150 calories, so you can indulge without the guilt.
Lemon Meringue Cookies
Ingredients:
3 egg whites
1/8 tsp. salt
1/2 tsp. fresh cream of tartar
3/4 cup sugar
2 Tbs. instant lemon pudding
1/2 cup powdered sugar
1 Tbs. lemon juice (or enough to thin sugar to pourable consistency)
Preparation:
Combine egg whites, salt and cream of tartar. Beat two to three minutes with electric mixer. Whites should be puffy and hold shape. Add sugar one tablespoon at a time, folding in with a rubber or wooden spoon. Fold in pudding.
Line baking sheet with parchment paper or spray with no-calorie cooking spray. Drop 1/2 teaspoon batter onto pan for eight-calorie cookies.
Bake in a 250-degree oven for 40 minutes. Never open the oven door during the cooking process. Turn oven off and let sit overnight, or at least three to four hours without opening the door.
Stir together powdered sugar and lemon juice. Drizzle over cookies.
Chef's Notes
- The size egg she recommends using is large.
- She notes humidity affects the volume created in the egg whites.
- These cookies are best made on a dry day.
Variations
Any other pudding flavor can be substituted.
Graham Cracker/Coconut Meringues
Make cookies in the same manner as above, up to the point of adding the pudding. Instead, add two tablespoons crushed graham crackers and two tablespoons shredded coconut. Follow baking procedure above.
