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Low Fat Meringue Cookies


3 egg whites
1/4 t cream of tartar
3/4 c sugar
3 T cocoa
     


Beat egg whites with cream of tartar in a large mixing bowl until foamy. Add 3/4 cup of sugar, 1 tablespoon at a time. Beat at high speed until stiff and glossy. Remove 3/4 cup of the mixture to a small mixing bowl and set aside. Stir cocoa into the meringue in the large mixing bowl; combine thoroughly.

Drop by level measuring tablespoons, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make a small indentation in center of each with top of teaspoon. Take the small mixing bowl of reserved meringue and spoon 1/2 teaspoon into each indentation. Bake at 275 degrees for 20 to 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.

Nutritional information: 18 calories, trace fat, trace protein, 4 g carbohydrates, no cholesterol, 5 mg sodium, trace fiber.(per cookie)

Submited by: Sally Tinkey

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