Peppermint Meringue Kisses Recipe & Video

2921

The holiday cookie exchange is a time-honored tradition. Even if you’re trying to lose extra pounds or maintain your weight, a cookie or two — especially when it’s one of your once-a-year favorites — certainly won’t totally derail your good intentions. The key is moderation and balance. Another great way to ensure you don’t go overboard on fat, calories and sugar is to make your cookies healthier. Why not fill the cookie plate or tin with something a little less guilt-inducing than your average holiday cookie?

Say hello to these Peppermint Meringue Kisses. They’re festive, delicious and just 15 calories each.

PEPPERMINT MERINGUE KISSES
Yield: 20 cookies

Ingredients for your Kroger shopping list:
2 egg whites (room temperature)
1/2 cup sugar (8 Tablespoons)
1/4 teaspoon cream of tartar
1/4 teaspoon peppermint extract
6 mini candy canes, crushed

Directions:
Preheat oven to 250 degrees Fahrenheit. Line baking sheet with parchment paper. In copper, metal or glass bowl (not plastic), beat egg whites with electric mixer until light and foamy. Beat in cream of tartar and continue to beat until mixture holds soft peaks. While beating, add sugar, a Tablespoon at a time. After half of the sugar (4 Tablespoons) is added, add the peppermint extract. Continue beating and adding sugar one tablespoon at a time until mixture is glossy and stiff peaks form. Use a 1-ounce scoop to scoop mixture; level with a knife to remove excess meringue and place on prepared baking sheet. Sprinkle the top of each cookie with crushed candy cane. Bake in the preheated oven until cookies are firm and dry, about 2 hours. Turn oven off, leaving cookies in the oven to gradually come to room temperature. Allow the cookies to cool completely before removing them from the tray. Store in an airtight container at room temperature.

NUTRITION INFORMATION PER SERVING: 15 Calories; 0 grams Fat; 0 grams Saturated Fat; 0 mg Cholesterol; 5 mg Sodium; 4 grams Carbohydrates; 4 grams Sugar; 0 grams Fiber; 0 grams Protein

COOK’S NOTES:

  • Don’t use packaged egg whites to make meringue. They are pasteurized, which can prevent the egg whites from forming a stable meringue. Use fresh egg whites at room temperature for best results.
  • If any yolk gets into the whites it can deflate the meringue.
  • Don’t use plastic bowls. A copper bowl is best, but you can also use stainless steel or glass. Ensure bowl is washed and completely dried.
  • Don’t overbeat egg whites. Start your mixer on medium-low to medium speed. Beat them until foamy, then increase the speed to medium-high and then to high. If the egg whites are beaten too quickly at the beginning, the structure of the foam will not be as strong, and later the egg whites will not whip up as high as they should.
  • Adding a small amount of cream of tartar to the mixture at the beginning of whipping will help stabilize the foam and make it less likely to collapse.

What are the health benefits of these ingredients?

  • Egg whites: Low in fat; good source of protein

Henry Ford LiveWell and Kroger have teamed up to assist you in your wellness journey! Learn how to shop and cook healthy by signing up for a grocery store tour hosted by a Henry Ford registered dietitian nutritionist. Or visit us for one of our free Kroger mini-tours or cooking demos hosted each week across southeast Michigan.

Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or email ContactUs@henryfordlivewell.com.

Categories: EatWell