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dietary

Carb Safe
≤ 30g
Low Carb
≤ 15g
Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)
Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others)
Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

Chocolate Meringue Kisses
 
Source: The following recipe is reprinted with permission from The Joslin Diabetes Gourmet Cookbook, ©1993 by Frances Towner Giedt, Bonnie Polin, Ph.D., and Joslin Diabetes Center.

Light, crispy and chocolately bite-size cookies.

Rating:
Prep Time: 10 minutes
Cook Time: 2 hours
Difficulty: INTERMEDIATE

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 49
Total Carbs 5.1 g
Dietary Fiber 0 g
Sugars 0.1 g
Total Fat 2 g
Saturated Fat 1.2 g
Unsaturated Fat 0.8 g
Potassium 42.4 mg
Protein 2.3 g
Sodium 27.4 mg
Dietary Exchanges
1/4 Fat, 1/4 Other Carbohydrate
See the Detailed Nutritional Analysis
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Servings
Ingredients
4 egg whites , at room temperature
0.25 tsp cream of tartar
2 tbsp honey
1 tsp almond extract
0.25 cup semi sweet chocolate chips


Directions
1 Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2 In a large bowl, beat egg whites and cream of tartar until foamy. Beat in honey and almond extract until egg whites form stiff peaks. Drop by tablespoonfuls onto prepared baking sheets.
3 Place 1 baking sheet on the middle shelf of the oven. Close oven door and immediately turn oven off. Leave baking sheet in the oven for 1 1/2 hours. Transfer cookies to a wire rack.
4 Again, preheat oven to 375°F. Bake second sheet of cookies in the same manner. Transfer cookies to a wire rack.
5 Place chocolate pieces in a plastic bag. Microwave on HIGH for 1 to 1 1/2 minutes, until chocolate is melted. Snip one corner of bag; drizzle chocolate over meringue kisses with zigzag motions.
Additional Information
Meringue can be tricky. Don't make on a rainy day - humidity prevents proper drying.


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