These easy-to-make meringues are crisp on the outside, a touch gooey on the on the inside (especially when eaten warm), and as light as air. Because they have no flour and instead use eggs whites for structure, they are also every dieter’s friend. Low in carbs and calories, they never go to waist! (A 1/2 teaspoon of orange zest added to the meringues is also lovely.)
4 large egg whites
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 1/4 cups crispy rice cereal (like Rice Krispies)
1. Preheat oven to 225°F.
2. Line cookie sheets with silicone liners or parchment. Set aside.
3. Place egg whites, cream of tartar, and sugar in a metal mixing bowl and place over simmering water (do not have bowl touch water). Heat for 2 to 3 minutes or until just sugar dissolves and egg whites are slightly warm. Remove the bowl from the heat and beat the egg whites with an electric mixer on high for 4 to 5 minutes, or until stiff peaks form. With a large spatula, gently fold in the extracts, and then the rice cereal, being careful to not deflate the meringue mixture.
5. Using a tablespoon, immediately spoon batter onto cookie sheets. Bake for 45 to 50 minutes or until you can lift a cookie cleanly off the cookie sheet. Turn off oven and leave cookies in for 15 more minutes. Remove and let cool. Store in sealed container.
NUTRITION INFORMATION: (2 meringue cookies) Calories 60 | Fat 0 grams | Carbohydrate 12 grams (sugar 6) | Fiber 0 grams Protein 2 gram | Sodium 50 milligrams | Food exchange: 1 Carbohydrate | Weight Watcher Freestyle Smart Point: 2 (1 per cookie)
