Peanut Meringue Cookies
Create a virtually fat-free snack by serving these scrumptious meringue cookies with fresh fruit.
Makes 33 servings
|1/2||teaspoon cream of tartar|
|1/4||cup ground peanuts|
- Preheat oven to 250°F. Line cookie sheet with parchment paper. Set aside.
- Beat egg whites in large bowl with electric mixer until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar; beat until stiff peaks form. Fold in peanuts.
- Drop by teaspoonfuls onto prepared cookie sheet. Bake 20 minutes or until lightly browned. Cool on wire racks.
Store cooled meringue cookies in an airtight container at room temperature for two to three days. Freeze cookies in an airtight container for two weeks. Thaw, uncovered, at room temperature for 30 minutes.
|Serving Size:||1 cookie|
|Total Fat||< 1 g|
|Calories from Fat||15 %|
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