Makes 48 cookies
Ingredients
- 4 egg whites (at room temperature)
- ¼ tsp. cream of tartar
- 2 Tbsp. honey
- 1 tsp. almond extract
- ¼ cup semi-sweet chocolate chips
Directions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat egg whites and cream of tartar until foamy.
- Beat in honey and almond extract until egg whites form stiff peaks. Drop by spoonfuls onto prepared baking sheets.
- Place 1 baking sheet on the middle shelf of the oven. Close oven door and immediately turn off. Leave baking sheet in the oven for 1 ½ hours.
- Transfer cookies to a wire rack. Again, preheat oven to 375°F. Bake second sheet of cookies in the same manner. Transfer cookies to a wire rack.
- Place chocolate chips in a zip lock bag. Microwave on HIGH for 1 minute, until chocolate is melted. Snip 1 corner of the bag; drizzle chocolate over meringue kisses with zigzag motions.
HINT: Meringue can be tricky. Don’t make these on a rainy day. Humidity prevents proper drying.
Nutrition
Per serving: Serving size: 6 cookies. Total fat 2 g, Saturated fat 0 g, Cholesterol 0 mg, Fiber 0 g, Calories 52, Carbohydrates 8 g, Protein 2 g, Sodium 35 mg.
Diabetic Exchanges: ½ starch
