Meringue Nut Cookies

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

Quick look

  • prep 10 min    cook 30 min
  • serves 36


  • 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.

Nutritional Information(per serving)

  • Calories: 17
  • Fat: 0.5g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 11mg
  • Carbs: 3g
  • Protein: 0g
  • Fiber: 0g

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