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These chocolate chip and graham meringue
cookies are low-fat...and scrumptious!
Graham Cracker Crackle
Cookies
- 1 large egg white (about 2 tablespoons)
- 1/8 teaspoon cream of tartar
- 1 1/4 cups powdered sugar
- 1/2 cup graham cracker crumbs
- 1/4 cup semisweet chocolate chips
- Preheat oven to 375°F (190°C).
Lightly coat baking sheet(s) with vegetable oil and flour; set
aside.
- In a large bowl, combine egg white, cream
of tartar, sugar and malted milk powder. Beat with an electric
mixer on high speed until thick and smooth. Stir in graham cracker
crumbs.
- Drop dough in 1 1/2 teaspoon mounds 3-inches
apart on prepared baking sheets. Lightly press chocolate chips
equally into mounds.
- Bake cookies until golden brown, about
7 minutes; switch positions of baking sheets after 4 minutes.
Transfer baking sheets to racks and let cookies cool for 1 minute;
then transfer cookies to racks with a wide spatula. Cool completely
and store in an airtight container.
Makes about 18 cookies.
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