Meringue Nut Cookies

Light and crisp, meringue cookies are so delicious it’s hard to believe their calorie count is so low.

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

[quicklook-recipe prep_time=”10 min” cook_time=”30 min” serves=”36″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 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


[step-list-wrapper title=”How to make it” time=”40 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Sift together 1/2 cup confectioners’ sugar, cocoa powder, and cinnamon on sheet of wax paper.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Store leftovers at room temperature in a tightly sealed container.[/step-item]


[nutrition-info calories=”17 ” calories_fat=”” fat=”0.5g” sat_fat=”0g” choles=”0mg” sodium=”11mg” carbs=”3g” sugars=”” protein=”0g” fiber=”0g”]


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Originally Published in Reader's Digest