Meringue Nut Cookies

At about 17 calories per cookie in this version, using cocoa, rather than chocolate, is the major fat-cutter.

Ingredients

• 1/3 cup walnuts
• 1/2 cup plus 2 tablespoons confectioners’ (powdered) sugar
• 4 teaspoons unsweetened cocoa powder

• 1/4 teaspoon cinnamon
• 2 large egg whites
• 1/8 teaspoon salt

How to make it  40 minutes



• 1

  Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Toast walnuts in small skillet, stirring frequently until crisp and fragrant, about 7 minutes. When cool enough to handle, chop coarsely.
• 2

  Sift together 1/2 cup confectioners’ sugar, cocoa powder, and cinnamon on sheet of wax paper.
• 3

  With electric mixer, beat egg whites and salt in large bowl until stiff peaks form. With rubber spatula, gently fold cocoa mixture into egg whites. Gently fold in nuts.
• 4

  Drop batter by generous teaspoonfuls onto baking sheets, spacing them 1 inch apart. Bake until set, about 20 minutes. Remove and cool on wire rack. Dust with remaining 2 tablespoons confectioners’ sugar just before serving.
• 5

  Store leftovers at room temperature in a tightly sealed container.