Chocolate Almond Meringue Cookies

SERVES: 24

Serve these melts-in-your-mouth cookies with a mug of your favorite beverage and you've got a match made in dessert heaven. These Chocolate Almond Meringue Cookies come from "The Budget-Friendly Fresh and Local Diabetes Cookbook" and are absolutely delicious!

What You'll Need

Nonstick cooking spray
1 teaspoon cornstarch
1 tablespoon unsweetened cocoa powder
1/4 cup ground almonds (aka "almond meal")
1/2 cup granulated sugar, divided use
2 egg whites
1/4 teaspoon cream of tartar

What to Do

Preheat oven to 250 degrees F.
Line 2 cookie sheets with foil and treat with nonstick cooking spray.
Mix the cornstarch, cocoa powder, and ground almonds with half the sugar.
In a separate bowl, whip the egg whites until foamy and add the cream of tartar. Continue beating until the egg whites form soft peaks. Add the rest of the sugar and continue to beat until the egg white peaks are glossy and stiff.
Fold the cocoa/almond mixture into the meringue. Drop by spoonfuls onto the prepared cookie sheets.
Bake until the meringues are set and beginning to brown (30-40 minutes). Cool completely. Store in an airtight container.

Notes

Chef's Note: "I admit this is a recipe with quite a few steps, but it is well worth the bit of extra time it might take to prepare. These cookies melt in your mouth, leaving a hint of sweetness and absolutely no guilt. For mocha meringues, add 1 tsp instant coffee."

Exchanges/Food Choices: 1/2 Carbohydrate

Copyright © 2014 American Diabetes Association. From The Budget-Friendly Fresh and Local Diabetes Cookbook. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at ShopDiabetes.org.