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| + | == Description == |
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| − | Meringue Cookies - 7g Carbs, 0g Fiber, 6g [[granulated sugar|sugar]] |
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| + | Contributed by [http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/ Healthy Recipes for Diabetic Friends Y-Group] |
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| + | * Yield: 3½ dozen cookies (14 servings) |
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| + | == Ingredients == |
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| + | * 2 large [[egg whites]] |
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| + | * ¼ tsp fresh [[lemon juice]] |
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| + | == Directions == |
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| − | Yield: 3-1/2 Dozen Cookies (14 Servings) |
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| + | # Preheat the oven to 250°F. |
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| + | # Line 2 cookie sheets with parchment paper or non-stick oven liner film. |
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| + | # Put the [[egg]] whites and [[lemon juice]] in a chilled bowl. |
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| + | # Beat with an electric mixer to a soft foam. |
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| + | # Slowly beat in the sugar, mixing well after each addition. |
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| + | # Continue beating at medium-high speed until stiff peaks form. |
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| + | # Add the vanilla and [[salt]]. |
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| + | # Gently fold in the nuts. |
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| + | # Drop the batter by heaping teaspoons onto the cookie sheets. |
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| + | # Shape with the back of a spoon onto 1-inch circles. |
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| + | # Bake until set and firm, about 1 hour. |
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| + | # Turn off the oven but leave the cookies there until the oven is completely cool. |
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| + | # Remove the cookies from the oven and store in an airtight container at room temperature. |
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| + | == Nutritional information == |
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| + | * Diabetic Exchanges: ½ other carbohydrate |
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| + | __NOTOC__ |
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| − | * 2 Large [[egg]] Whites |
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| − | * 1/4 Tsp [[lemon juice|fresh lemon juice]] |
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| + | [[Category:Lemon juice Recipes]] |
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| + | [[Category:Pecan Recipes]] |
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| − | Preheat The Oven to 250 Degrees F. Line 2 Cookie SheetsWith Parchment Paper or Non-Stick Oven Liner Film. |
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| − | Put The [[egg]] Whites And [[lemon juice]] in a Chilled Bowl. BeatWith an Electric Mixer to a Soft Foam. Slowly Beat in TheSugar, Mixing Well After Each Addition. Continue BeatingAt Medium-High Speed Until Stiff Peaks Form. Add The VanillaAnd [[salt]]. Gently Fold in The Nuts. |
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| − | Drop The Batter by Heaping Teaspoons Onto The Cookie Sheets.Shape With The Back of a Spoon Onto 1-Inch Circles. BakeUntil Set And Firm, About 1 Hour. Turn Off The Oven ButLeave The Cookies There Until The Oven is Completely Cool.Remove The Cookies From The Oven And Store in an AirtightContainer at Room Temperature. |
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| − | * 46 Calories, 2g Fat, 0 mg Cholesterol, 18 mg Sodium, |
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| − | [[diabetic]] Exchanges: 1/2 Other Carbohydrate |
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| − | == contributed by == |
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| − | * [http://Groups.Yahoo.Com/Group/Healthy_Recipes_For_[[diabetic]]_Friends/ Healthy Recipes For [[diabetic]] Friends Y-Group] |
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[[Category:Almond Recipes]] |
[[Category:Almond Recipes]] |
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Latest revision as of 16:32, 4 March 2011
Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Source: The New Family Cookbook For People With Diabetes
- Yield: 3½ dozen cookies (14 servings)
Ingredients
- 2 large egg whites
- ¼ tsp fresh lemon juice
- ¾ cup powdered sugar
- pinch of salt
- ⅓ cup finely chopped pecans or almonds
Directions
- Preheat the oven to 250°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.
Nutritional information
Per serving (3 Cookies):
- 46 Calories | 2g Fat | 0 mg Cholesterol | 18 mg Sodium | 7g Carbs | 0g Dietary Fiber | 6g Sugars | 1g Protein
- Diabetic Exchanges: ½ other carbohydrate