12/04/2006

Low Fat Cooking

Make your own fat-free cookies

Meringue is a dieter's dream: 0 fat, 0 cholesterol

By J.M. HIRSCH

AP Food Writer

Fat-free cookies need not trigger a Snackwell's flashback. They also don't have to come from a box.

Meringue — that air 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.

That means you get a treat that doesn't taste like something is missing. There never was any fat to begin with. It also means people watching their diets can get in on the holiday cookie tradition.

Meringue does have a bit of 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 to whip them and they won't produce as much volume.

This recipe for mocha meringues from "Weight Watchers New Complete Cookbook” (Wiley Publishing, 2006, $29.95) produces an exceptionally rich cookie that melts in your mouth. And with only 21 calories per two-cookie serving, it's easy to indulge.

If you're looking to really splurge, dunk them in melted dark chocolate. If you've got leftovers, toss them in a 250° oven for another 30 minutes, or until very hard. Place them in a plastic bag, break them into chunks and use them to top ice cream (fat-free, of course).

Mocha Meringues

• 2 t. vanilla extract
• 1&1/4 t. instant espresso powder (instant coffee can be substituted)
• 4 egg whites, at room temperature
• 1/4 t. cream of tartar
• 1/4 t. salt
• 1 c. sugar
• 2 t. unsweetened cocoa powder

Adjust the oven racks to divide the oven in thirds, then preheat to 250°. 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 two 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 allow the meringues to dry and crisp in the oven 1 hour.

Makes 84 meringues, or 42 servings.

Nutrition information 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” (Wiley Publishing, 2006, $29.95)