Meringue Chews
Preparation: 10 min Cook: 8-10 min
These low-fat cookies will please everyone who prefers soft and chewy meringue rather than a crispy one. For a pretty finish, dust cookies with icing sugar after they cool.
You will need:
| 1 |
egg white |
1 |
| 1/2 tsp |
NESCAFÉ Espresso Instant Coffee |
2 ml |
| 1/4 cup |
granulated sugar |
50 ml |
| 1/4 tsp |
vanilla extract |
1 ml |
| 2 |
NESTLÉ CRUNCH bars (44 g each), chopped |
2 |
| 1/2 cup |
diced dried apricots, cranberries, raisins or candied fruit |
125 ml |
|
ground cinnamon |
|
Step 1:
Preheat oven at 375°F (190°C). Line baking sheets with parchment paper, set aside.
Step 2:
In a small bowl, combine egg white with instant espresso, let stand for 5 min. Beat at high speed until frothy, gradually beat in sugar, a little at a time, until stiff peaks form. Beat in vanilla extract, fold in chopped bars and apricots.
Step 3:
Drop by rounded teaspoonfuls (5 ml) onto prepared sheets, leaving about 1 inch (2.5 cm) between each. Dust lightly with cinnamon or additional instant espresso. Garnish with diced apricots.
Step 4:
Bake for 8-10 min or until lightly browned. Let cool slightly on baking sheets, remove to rack to cool completely.
Makes 20 cookies.
Nutrients per serving (2 cookies): about 50 calories, 1 g protein, 1 g fat, 8 g carbohydrate
