INGREDIENTS
4
egg whites
1/2
teaspoon cream of tartar
1
cup sugar
1/4
cup ground peanuts
PREPARATION:
- Preheat oven to 250°F. Line cookie sheet with parchment paper. Set aside.
- Beat egg whites in large bowl with electric mixer until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar; beat until stiff peaks form. Fold in peanuts.
- Drop by teaspoonfuls onto prepared cookie sheet. Bake 20 minutes or until lightly browned. Cool on wire racks.
Cook's Tip
Store cooled meringue cookies in an airtight container at room temperature for two to three days. Freeze cookies in an airtight container for two weeks. Thaw, uncovered, at room temperature for 30 minutes.
This recipe appears in:
Peanut Butter
NUTRITIONAL INFORMATION:
Serving Size:
1 cookie
Carbohydrate
3 g
Total Fat
< 1 g
Calories from Fat
15 %
Calories
16
Sodium
3 mg
DIETARY EXCHANGE:
Starch
1/2
