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Chocolate Drizzled Meringue Kisses

Adapted from the Joslin Diabetes Gourmet Cookbook (Bantam Books). Makes 24 

 

Servings: 8
Prep time:
Cook time:
Total: 1 hour 30 minutes

Ingredients

  • 2 extra large egg white, at room temperature
  • 1/8 tsp cream of tartar
  • 1 Tbs honey
  • ½ tsp almond extract
  • 2 Tbs semi-sweet chocolate morsels

Directions

  1. Preheat oven to 375°F (190°C). Position a oven rack in the middle of the oven and line a baking sheet with baking parchment.
  2. In a medium bowl, use an electric mixer to beat egg whites and cream of tartar until foamy.
  3. Beat in honey and almond extract until egg whites form stiff peaks.
  4. Drop by tablespoons onto prepared baking sheet.
  5. Close the oven door immediately and turn the oven off. Leave the baking sheet in the oven for 1 1/2 hours (do not open the oven door during this period).
  6. Transfer meringue kisses to a wire rack.
  7. Place chocolate morsels in a microwave-safe plastic bag.
  8. Microwave on HIGH for 1 to 1 1/2 minutes, until chocolate is melted. Snip one corner of the bag and drizzle the chocolate over meringue kisses with zigzag motions.

Nutrition Information

Per 3-kiss serving: 26 calories (34% calories from fat); 1 g protein;1 g total fat (0.2 g saturated fat); 4 g carbohydrate, trace dietary fiber; 0 cholesterol; 18 mg sodium

Diabetic Exchanges: 1/4 carbohydrate (1/4 bread/starch)

 

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