sr.cyndy.ambrose
> So anyone have a low fat recipe that isn't too twigs and leaves?

Meringue cookies are neat. They have only the amount of fat needed to keep them from sticking, or what you put into them for flavor-trim, like the chocolate chips in this recipe pasted verbatim from the web. You can leave them out and use things like cocoa powder, peppermint extract, chopped peppermint candy, sprinkles, raisins, etc (not that whole list at once! ;^)) instead, and do without that. The newest fad of "no carbs" (carbohydrates)(duh! _idiotic_ IMHO: carbohydrates are the basic fuel of life!) won't go with them, because they have lots of sugar. They aren't good for humid or humidified environments, because they suck up the water out of the air and get sticky fast. Better, actually, that you'd made them a couple of times so you know what to expect before depending on them for "show-off" food, but there's not much time for that.

You have egg yolks left over, but you can lose them in scrambled eggs for yourself. http://cookie.allrecipes.com/az/FrgttenCkies.asp

Forgotten Cookies (Meringue Cookies)
Printer version of this recipe

INGREDIENTS:
2 egg whites
1 teaspoon vanilla extract
1 pinch salt
1 cup semisweet chocolate chips
1/4 cup white sugar

DIRECTIONS: 1. Preheat oven to 325 degrees F (170 degrees C).
2.Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks.
3.Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
4.After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel.

Nutrition Info
Servings Per Recipe: 18
Amount Per Serving
Calories: 58
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 29mg
Total Carbs: 8.7g
Dietary Fiber: 0.6g
Protein: 0.8g