Meringue cookies are a lighter option when you want a sweet treat. While they do contain sugar, they are made without butter and egg yolks, which eliminates saturated fat. This version has festive holiday spices added.
Yield: 20 cookies
Preparation time: 10 minutes
Baking time: 2 hours
- 4 large egg whites
- ½ tsp cream of tartar
- 1 cup granulated sugar
- ¼ tsp vanilla extract
- ¼ tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground clove
- Extra spices for sprinkling
- Preheat the oven to 225 degrees Fahrenheit. Line a large baking sheet with foil and spray with non-stick cooking spray.
- Add the egg whites to the bowl of a mixer fitted with a whisk attachment. Whip on medium-high until the eggs are frothy, about 30 seconds. Sprinkle in the cream of tartar. Increase the speed to high and whip until soft peaks form, about 1 minute.
- With the mixer on medium-high, add the sugar about 1 tablespoon at a time. Turn the mixer to high and whip until stiff peaks form, 1 to 2 minutes.
- Fold in the vanilla and spices. Scoop the meringue onto the baking sheet using about 2 generous tablespoons for each cookie. Leave about 1 inch between cookies.
- Bake for 45 minutes. Turn off the oven and leave the cookies in the oven for 1 hour and 15 minutes.
- Remove from the oven, sprinkle with extra ground spices and serve.