Meringue Cookies

One of the most unusual low fat cookie recipes you'll ever taste.

© Stephanie Gallagher

Apr 21, 2007

Meringue Cookies, Gallagher

Oatmeal, ground almonds and dried cherries make this one of the most flavorful meringue cookie recipes you'll ever find.

Although low fat cookie recipes have gone out of favor recently as low carb diets have gained popularity, don't let that stop you from giving these meringue cookies a try.

They're not only ultra low fat, they're really unique, too, thanks to the addition of dried cherries, ground almonds and rolled oats to the recipe. It makes these meringue cookies taste more substantial and satisfying than the typical meringue cookie recipe.

The secret to getting the egg whites to beat properly is the cream of tartar. Also, be sure to add the sugar a little at a time, beating well after each addition. And make sure you use a very clean mixing bowl. Even the sightest bit of moisture or leftover greast can ruin the egg whites.

These cookies don't take long to make at all -- just a few minutes to gather and mix the ingredients. But they "bake" overnight (in a cooled oven). So be sure to plan ahead.

Serve these meringue cookies as a light dessert in the summertime or package them up in a pretty container to give away for Christmas. Or, since they have to bake overnight, you could even serve them as a special breakfast treat for Mother's Day with blueberry smoothies.

Loaded Meringue Cookies

Preheat oven to 425 degrees F. Line two cookie sheets with parchment paper.

In a large, clean and dry mixing bowl, beat egg whites and cream of tartar using an electric mixer until stiff peaks form. Beat in the granulated sugar, a tablespoon at a time, until tje mixture becomes smooth and glossy. Gently fold in ground almonds, quick-cooking oats and dried cherries. Be careful not to overmix.

Drop the cookies by tablespoonsful on prepared cookie sheets. Place the cookie sheets in the preheated oven. Close the oven door and turn off the oven immediately. Allow the cookies to stay in the oven at least six hours or overnight. Remove and serve immediately.

Makes 18 cookies.

Per cookie: 91 calories, 4 g fat (0 g saturated fat), 0 mg cholesterol, 12 g carbohydrate, 1 g fiber, 2 g protein, 0% vitamin A, 0% vitamin C, 2% calcium, 3% iron

For more great cookie recipes, see also:


The copyright of the article Meringue Cookies in Low Fat Cooking is owned by Stephanie Gallagher. Permission to republish Meringue Cookies must be granted by the author in writing.




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