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Meringue Cookies

Source of Recipe

Diabetic Newsletter - e-mail - The American Diabetes Assoc.
Yield: 3-1/2 dozen cookies (14 Servings)

- 2 large egg whites
- 1/4 teaspoon fresh lemon juice
- 3/4 cup powdered sugar
- Pinch of salt
- 1/3 cup finely chopped pecans or almonds

Preheat the oven to 250 degrees F. Line 2 cookie sheets with
parchment paper or non-stick oven liner film.

Put the egg whites and lemon juice in a chilled bowl. Beat
with an electric mixer to a soft foam. Slowly beat in the
sugar, mixing well after each addition. Continue beating at medium-high speed until stiff peaks form. Add the vanilla
and salt. Gently fold in the nuts.

Drop the batter by heaping teaspoons onto the cookie sheets.
Shape with the back of a spoon onto 1-inch circles. Bake
until set and firm, about 1 hour. Turn off the oven but
leave the cookies there until the oven is completely cool.
Remove the cookies from the oven and store in an airtight
container at room temperature.

One (3 cookie) serving equals: Calories: 46, Fat: 2 g, Cholesterol: 0 mg, Sodium: 18 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 6 g, Protein: 1 g ++++ Exchanges: 1/2 Other Carbohydrate