The Low-Fat Cook - Brief Article - Recipe

Sunset, Dec, 1999 by Elaine Johnson

HEALTHY CHOICES FOR THE ACTIVE LIFESTYLE

All whipped up about meringues

* Ethereally crisp, meltingly sweet, and gracefully shaped - petite meringues are perfect for holiday cookie trays for these qualities alone. But the slow-baked, crunchy confections have a secret weapon that makes them invaluable during this season of overindulgence: They have almost zero fat content. With a pastry bag and tip, you can unleash your creativity as you put the squeeze on the meringue and make squiggles, swirls, and poufs.

Marvelous Meringues

PREP AND COOK TIME: About 1 3/4 hours

MAKE: About 40 (1 1/2-in.) mounds or 14 (6-in.) sticks

3 large egg white

1/2 teaspoon cream of tartar

3/4 cup sugar

1/2 teaspoon vanilla

1/4 cup toffee candy bits or coarsely crushed peppermint candies

1. Line 2 baking sheets (each 14 by 17 in.) with cooking parchment, or butter and flour sheets.

2. In a deep bowl with mixer at high speed, whip egg whites and cream of tartar until a thick foam. Whip in sugar, 1 tablespoon every 30 seconds, then continue to beat until meringue holds very stiff peaks.

3. Beat in vanilla, then fold in candy. If using parchment, smear a little meringue on the underside of each corner to make it stick to baking sheets.

4. Spoon meringue into a pastry bag fitted with a 1/2-inch plain or wide star tip, or use a spoon to shape the mixture. Pipe or spoon 1 1/2- to 2-inch mounds of meringue about 1 inch apart on baking sheets. Or shape meringue into straight or zigzag sticks 1 to 1 1/2 inches wide and about 6 inches long.

5. Bake in a 200[degrees] oven until meringues are white to ivory-colored and give slightly when gently pressed, 1 1/4 to 1 1/2 hours (1 to 1 1/4 hours in a convection oven); switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour.

6. Slide a spatula under meringues to release. Serve, or if making ahead, store airtight up to 1 week.

Per mound: 24 cal., 19% (4.5 cal.) from fat; 0.3 g protein; 0.5 g fat (0.2 g sat.); 4.7 g carbo (0 g fiber); 13 mg sodium; 0.5 mg chol.

Coffee Meringues

Follow directions for marvelous meringues, omitting toffee. In step 3, fold 1 1/2 tablespoons dried instant espresso coffee into meringue. Shape meringue into mounds, then gently press 1 roasted coffee bean (1 tablespoon total) onto the top of each mound. Continue as directed.

Per mound: 16 cal., 0% (0 cal.) from fat; 0.3 g protein; 0 g fat; 3.8 g carbo (0 g fiber); 4.2 mg sodium; 0 mg chol.

Chocolate Meringues

Follow directions for marvelous meringues, omitting toffee. In step 3, fold 3 tablespoons unsweetened cocoa into meringue. Shape meringue into mounds, then gently press 1/2 teaspoon miniature chocolate chips (6 1/2 tablespoons total) onto the top of each mound. Continue as directed.

Per mound: 25 cal., 18% (4.5 cal.) form fat: 0.4 g protein; 0.5 g fat (0.3 g sat.); 5.1 g carbo (0.1 g fiber); 4.3 mg sodium; 0 mg chol.