Meringues Aux Noix Cookies/Low Cal
Yield
servingsPrep
30 minCook
60 minReady
3 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
at room temperature |
*
|
| 1 | tablespoon |
lemon juice
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | tablespoons |
hazelnuts (filberts)
or pecans, chopped |
|
| 2 | tablespoons |
milk, skim, (non fat) powder
|
|
| 1 | tablespoon |
liqueur
almond flavor, eg. amaretto |
|
| 1 | tablespoon |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
egg whites
at room temperature |
*
|
| 15 | ml |
lemon juice
|
|
| 0.6 | ml |
salt
|
|
| 3E+1 | ml |
hazelnuts (filberts)
or pecans, chopped |
|
| 3E+1 | ml |
milk, skim, (non fat) powder
|
|
| 15 | ml |
liqueur
almond flavor, eg. amaretto |
|
| 15 | ml |
honey
|
|
Directions
In small mixer bowl, beat egg whites, lemon juice and salt at low speed until foamy.
Gradually increase speed and beat to high peak stage.
Add other ingredients, continue beating at high speed, scraping edges of bowl, until mixture stands in stiff peaks.
Use pastry bag with plain tip to squeeze 1x4 inch strips on cookie sheet lined with brown paper.
Bake at 200 degrees F for 1 hour.
Turn off heat but do not open oven door.
Let cookies dry at least 2 hours or overnight.
Carefully remove with spatula; store in air- tight container.
