Recipe excerpted from Diet Simple (LifeLine Press, 2004).
This recipe has many variations. Instead of one cup of dried fruit, you can use 1/2 cup fruit and 1/2 cup mini semisweet chocolate chips (though that adds to the calories)—or, for a low-cal chocolate flavor, simply add a few tablespoons of unsweetened cocoa powder.
- 3 large egg whites, at room temperature
- 1/2 cup confectioners’ sugar
- 1 cup dried peaches, apricots or other dried fruit, chopped into 1/4-inch pieces
- 1 cup sliced almonds or other chopped nuts
- 1 Tbs. cornstarch
- 1/4 tsp. ground cinnamon, optional
- Preheat oven to 300F. With electric mixer on medium speed, beat egg whites until foamy. Gradually beat in sugar until meringue forms stiff, yet billowy, glossy peaks. Set aside.
- Mix dried fruit, nuts, cornstarch and cinnamon, if using, in separate bowl. Fold meringue into nut mixture.
- Spoon heaping tablespoon-sized dollops onto greased baking sheet or sheet lined with parchment paper (or for ease, use 1 1/2-inch ice cream scoop to drop perfect mounds).
- Bake 40 minutes, or until meringues are lightly browned, set on outside and spring back when gently pressed in centers.
- Serving Size: Makes 20 cookies
- Calories: 60
- Carbohydrate Content: 9 g
- Fat Content: 2 g
- Fiber Content: 1 g
- Protein Content: 2 g
- Sodium Content: 10 mg
- Sugar Content: 6 g