These simple, light-as-a-feather meringue cookies, with just 30 calories each, boast a delicate crunch and a sweet lemony taste that will remind you of the classic pie. Serve them alone, with bowls of fresh berries, or, use one to top your favorite light ice cream or frozen yogurt! So crunchy, so good!
Note: Meringue is best made on dry days. Humidity impedes them drying properly. Store them in an airtight container to maintain crispness.
Makes 18 Cookies
Ingredients
3 large egg whites
¼ teaspoon cream of tartar
2/3 cup granulated sugar
1 ½ teaspoons fresh lemon juice
1 ½ teaspoons lemon zest
1/8 teaspoon vanilla
Instructions
1. Preheat the oven to 225°F. Line 2 cookie sheets with silicone liners or parchment. Set aside.
2. Place the egg whites, cream of tartar, and sugar in a metal mixing bowl, and place over a pan of simmering water. Heat for 2 to 3 minutes, or until 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 very stiff peaks form. With a spatula, gently fold in the lemon juice, zest, and vanilla, being careful not to deflate meringue mixture.
3. Using a tablespoon, immediately spoon the meringue mixture onto the cookie sheets. Bake for an hour, or until cookies lift cleanly off the cookie sheet. Turn off the oven, and leave the cookies in the oven for 15 minutes. Remove and cool on a rack. Store cookies in an airtight container.
DARE TO COMPARE: You need to eat a dozen of these meringues to equal the carbohydrates in one piece of Marie Callender’s Lemon Meringue Pie. To match the just the calories, you need to eat the entire batch!
Nutrition Information Per Serving: (2 meringues) Calories 60 | Carbohydrate 14g (Sugars 14 g) | Total Fat 0g (Sat Fat 0g) | Protein 2 g | Fiber 0g | Cholesterol 0mg | Sodium 20 mg | Food Exchanges: ½ Carbohydrate | Carbohydrate Choices: 1/2 | Weight Watcher Plus Point Comparison: 1 | Freestyle Smart Point Comparison: 3
