Traditional meringue cookies usually have just nuts and chopped dates inside. This twist on the classic is lighter and delicious.
INGREDIENTS | YIELDS 4 DOZEN COOKIES
- 4 egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup sugar
- 1½ cups powdered sugar
- 1 teaspoon vanilla
- 1 cup cornflakes cereal, crushed
- 1 cup chopped dried apricots
- ½ cup chopped cashews
Preheat oven to 325°F. Line cookie sheets with parchment paper or Silpat liners.
In large bowl, combine egg whites, cream of tartar, and salt; beat until foamy. Gradually add ½ cup sugar; beat until soft peaks form.
Gradually beat in powdered sugar until stiff peaks form, then add vanilla. Fold in remaining ingredients.
Drop mixture by teaspoons onto cookie sheets.
Bake for 12–16 minutes or until cookies are set and light golden brown. Let cool for 3 minutes, then remove to wire racks to cool completely.
Keep It Healthy
These little cookies are sweet and chewy, and very low in fat. You could make them even lower by substituting ½ cup chopped dates or dried cherries for the cashews. To make them more decadent and still healthy, top them with a drizzle of dark or bittersweet chocolate after they've cooled.