A cookie with no sugar, 0 fat, 3.5 calories.

A Cookie that is low fat, low carb, low calories (NOW even lower in calories - made without SUGAR) so it is safe for diabetics.
Sweet Perfection instead of sugar in this recipe is even better for your diet then the original - less calories and with added fiber! Can you believe it, a healthy cookie. If you need a little sweetness and\or a touch of chocolate to brighten your diet blues, give these tasty chocolate meringue cookies a try - I found the recipe on the web (from What’sCooking America) and tweaked it a bit. I am not a baker and had never made meringue before - but they came out great.

Original with sugar: Each cookie has 0 fat grams, 10.7 calories, 2.7 carbs, and only .2 WW points. Recipe yields approx. 50 cookies.

(Sugar 15 calories per tsp, 2.3 carbs per tsp.)
Replace Sugar with Sweet Perfection (only 3 calories per tsp, 0 carbs): NEW RECIPE NOW ONLY 3.5 calories and <1 carb each, PLUS added fiber! (from Sweet Perfection)

(Note: These cookies are satisfying, and do NOT raise your blood sugar levels - so it doesn’t kick off a surge in cravings the way a regular meringue cookie would.)

Note: the cookies that were for my hubby and daughter had a chocolate chip stuck on top before baking (mine I kept plain). We should have sprinkled the cocoa powder on before baking but we forgot - it’s wasn’t that great on it afterwards (you can see the powder on the plate). Next time I will mix a little sweet perfection with the cocoa powder and sprinkle it on top before baking.

Ingredients:
6 egg whites, room temperature (fresh eggs work best)
1/4 teaspoon salt, 1/4 teaspoon cream of tartar
1 1 /2 teaspoons vanilla extract, 1/4 cup unsweetened chocolate cocoa
1/2 cup Sweet Perfection (instead of 1/2 cup sugar)
1 teaspoon unsweetened cocoa, 1/8 teaspoon ground cinnamon
Preheat oven to 250 degrees F. Line non-stick baking sheets with parchment paper. In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.In a large bowl (ceramic or glass) using your electric mixer (medium-high), beat egg whites until foamy. While beating, add salt, cream of tartar, and vanilla extract. Add the cocoa/sugar mixture, 1 tablespoons at a time, until the egg whites are stiff and glossy (start to hold peaks). Drop batter by tablespoonfuls onto non-stick baking sheets. In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon. Using a sieve or a sifter, sprinkle mixture over the non-baked cookies. Bake 20 to 30 minutes; turn off the oven, open the door slightly (prop open with rolled towel or wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container. (Tips for making perfect meringue.)

We made half the recipe, and got about 14 cookies (they were on the big side) and used one cookie sheet (had I gotten another sheet out I could have made 25 out of the batter). Prep time: about 30 minutes, included finding all necessary bowls, spoons, etc. and clean up. When they came out of the oven they never made it to the container, I had 4 and hubby and daughter had 5 each. They would be great with tea, coffee, as an elegant ending to a nice dinner, or any time you need a touch of chocolate sweetness. For a fancy desert, I’d use a pastry bag to pipe them onto a cookie sheet - but we didn’t care about “looks” they tasted great just by “plopping” with a tablespoon.

ENJOY!

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