Back
The weight loss blog

Cookie swap recipe: minty meringues

December 2 2017
By Kate Goodin

Cookie swaps are a delicious, creative way to celebrate the season. When we’re on our weight loss journey, does that mean we have to skip the swaps and miss out on holiday cheer? Absolutely not!

Slimming World’s healthy eating plan, called Food Optimizing, leaves room in each day for “a little of what we love”, called Syns—these are foods like chocolate, wine and cookies. Bring a platter of these lighter-than-air, minty meringues to your next cookie swap, and we promise no one will guess they’re slimming-friendly.

For the cookies you bring home, as a member you can choose to enjoy them within your daily Syns allowance, or we bet there’ll be plenty of takers for sharing them with family, friends or coworkers.

Cookie swap recipe: Minty meringues

Merry meringues

Makes 24 meringues

Prep time: 30 minutes

Cook time: 2 hours

Total time: 2 hours 30 minutes

Ingredients

2 large egg whites, at room temperature

⅛ tsp. cream of tartar

½ level cup granulated sugar

¼ tsp. peppermint extract

Red food coloring

Method

  1. Adjust the oven racks to the upper-middle and lower-middle position and heat the oven to 200°F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, beat the egg whites with an electric mixer on medium-high speed until foamy. Add the cream of tartar and a pinch of salt and beat to combine. With the mixer running, gradually add the sugar, 1 tablespoon at a time, beating well after each addition. Add the peppermint extract and beat until stiff, glossy peaks form, about 5 minutes.
  3. Turn the mixer off and dot 10 drops of food coloring evenly over surface of egg white mixture; do not stir. Transfer the mixture to a piping bag fitted with a round tip and pipe 1″-rounds onto prepared baking sheets, spaced 1″ apart.
  4. Bake until the meringues are smooth, dry, and no longer glossy, 1½ to 2 hours. Turn the oven off, and allow meringues to cool in the oven for several hours. Store cooled meringues in an airtight container for up to 1 week.

Tip: For light and airy meringues, it’s crucial to whip the egg whites to stiff peaks. After beating, hold the whisk out—if the egg whites that cling to it stand straight up without dropping, they’re ready!