Meringue – that puff of a confection baked from whipped egg whites and sugar – really is a dieter’s dream. Zero fat, zero cholesterol and, despite a fair amount of sugar, remarkably few calories.
Meringue does have an intimidation factor, as it requires the cook whip egg whites to stiff peaks. I wouldn’t attempt this without an electric mixer, as it can take a solid 10 minutes of rapid whisking.
The trick to successful whipping is temperature. Make certain your egg whites are at room temperature before you begin, otherwise it will take far longer and they won’t produce as much volume.
The recipe for mocha meringues from “Weight Watchers New Complete Cookbook” ($29.95) makes a rich cookie that melts in your mouth and has only 21 calories per two-cookie serving.
If you’re looking to splurge, dunk them in melted dark chocolate.
Mocha meringues
2teaspoons vanilla extract
11/4teaspoons instant espresso powder (or instant coffee)
4egg whites, at room temperature
1/4teaspoon cream of tartar
1/4teaspoon salt
1cup sugar
2tablespoons unsweetened cocoa powder
Adjust the oven racks to divide the oven in thirds, then preheat to 250 degrees. Line two baking sheets with parchment paper.
In a small bowl, combine the vanilla and espresso powder. Mix to dissolve, then set aside.
In the bowl of a stand mixer, combine the egg whites, cream of tartar and salt. Beat on medium until frothy, about 2 minutes. Increase speed to medium-high and add the sugar in a slow, steady stream.
Beat the egg whites until they hold stiff peaks, about 10 minutes. Add the vanilla and espresso mixture and beat until thoroughly combined. Decrease speed to low and mix in the cocoa until just combined.
Transfer the meringue to a pastry bag with a 1/2-inch opening and without a tip. Alternatively, use a large plastic bag and use scissors to cut off one corner. On the prepared baking sheets, pipe small, peaked mounds about 1 inch in diameter and 1 1/2 inches apart.
Bake for 30 minutes, then switch the baking sheets from one shelf to the other. Bake another 20 to 25 minutes, or until the meringues are dry. Turn off the oven, crack it open and crisp the meringues in the oven 1 hour.
Makes 84 meringues, or 42 servings. Per serving (2 cookies): 21 cal., 0 g total fat, 0 mg chol., 19 mg sodium, 0 g pro., 5 g carbo., 0 g dietary fiber.
Recipe from “Weight Watchers New Complete Cookbook”
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