Almond Meringue Cookies

Yields about 20 cookies

Note from the Chef

If you are one of the millions with nut allergies, leave out the nuts and double the egg whites. It will be a more fragile cookie, but one you can still enjoy.

Ingredients

• 1 ½ cups sliced almonds, toasted, OR 1 cup almond flour
• 1 ½ cups + 3 Tbsp granulated sugar substitute, divided
• 6 egg whites, room temperature
• Pinch of salt
• ¼ tsp cream of tartar
• ½ tsp ground cinnamon
• 1 Tbsp pure vanilla extract

Preparation

1. Preheat oven to 250 F.
2. If using almonds, grind them in a food processor with 1 ½ cups granulated sugar substitute. If using almond flour, combine with 1 ½ cups granulated sugar substitute in a bowl.
3. In a separate bowl, beat egg whites on low speed until they start to foam. Add the salt and cream of tartar. Increase speed of beater and continue beating until soft peaks are formed.
4. Sprinkle in the 3 Tbsp granulated sugar substitute and cinnamon.* Continue beating and add the vanilla extract. Beat together until stiff peaks are formed.
5. Fold in the almond-sugar mixture one-third at a time until fully incorporated.
6. Drop 1 (heaping) Tbsp meringue mixture for each cookie onto a cookie sheet (takes two sheets) lined with parchment paper. Smooth out with a spatula. Bake for 30 minutes reversing the trays after 15 minutes. Cookies are done when you can just nudge them out of place on the parchment. Cool completely. Can be frozen if very tightly wrapped.

*Variations:

• For chocolate cookies, add 2 tsp dark cocoa powder.
• For mint cookies, add ½ tsp vanilla and ½ tsp mint extract.

Nutritional Information per Cookie

• 1.5 g Net carbohydrate

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.