I don't know about you, but this is the worst time of year for me diet-wise. I made it through the holiday season without gaining an ounce, but lately, I've had cabin fever, and I've been baking A LOT to get myself up and doing something when the sun goes down. So it was about time for a nice light treat that I don't have to feel guilty about.
Cappuccino meringue cookies! They are naturally fat-free and super easy to make with a handy-dandy stand mixer.
And at less than 20 calories per cookie, they're absolutely guilt-free!
Cappuccino Meringue Cookies
3 large egg whites
1/2 tsp cream of tartar
3/4 C white sugar
1 tsp vanilla
1 1/2 Tbsp instant cappuccino powder, or other instant coffee mix
- Preheat your oven to 200°F.
- In your mixing bowl, combine egg whites and cream of tartar. Beat on high speed until thick and foamy. This step will take a few minutes, so just monitor it. You want to form soft peaks here.(Refer to this post for a great visual guide.)
- Gradually add the sugar, about 3 Tbsp at a time. Continue to beat until it has formed stiff peaks.
- Gradually beat in the vanilla and cappuccino powder, scraping down sides with a spatula to ensure everything is mixed in evenly.
- Spoon out ~ 2 Tbsp of meringue mix into individual mounds on a parchment lined baking sheet, approximately 1 inch apart. I found that using two teaspoons worked best to avoid a mess. I also ended up filling two baking sheets.
- Bake for 90 minutes at 200°F, undisturbed. Turn off your oven after 90 minutes, and allow the cookies to sit in the oven for an additional hour. This step is crucial to forming a nice crunchy exterior and soft, chewy interior.