Healthy Recipes: Christmas Meringues and Citrus Gingerbread Cookies

Christmas Low Calorie Meringues

Servings - 7 dozen meringues (1 meringue is one serving)
Cooking Time - 1 hour cooking plus cooling time

INGREDIENTS

• 2 large egg whites, room temperature
• 1/2 teaspoon white vinegar
• Dash salt
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• Red gel food coloring

​​​​METHOD 

1. Preheat oven to 225°. Beat egg whites with vinegar and salt on medium speed until foamy and doubled in volume. Beat in extracts. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 10 minutes.
2. Insert a 1/2-inch round tip into a pastry bag. Paint 5 stripes of red food coloring inside the length of the pastry bag. Transfer meringue to pastry bag; pipe dollops 1 inch apart onto parchment-lined baking trays.
3. Bake 1 hour or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove and cool completely on baking trays. Remove meringues from paper; store in an airtight container at room temperature.

5 Cal

P 0g | C 1g | F 0g

 

Citrus Gingerbread Cookies

Servings - 6 dozen biscuits (1 biscuit is 1 serving)
Cooking Time - Prep 40 mins plus chilling. Cooking 10 mins plus cooling.

INGREDIENTS

Cookies

• 3/4 cup sugar
• 1/2 cup honey
• 1/2 cup molasses
• 1/2 cup unsalted butter, cubed
• 1 large egg
• 3-1/2 cups all-purpose flour
• 1/4 cup ground almonds
• 2 teaspoons baking powder
• 2 teaspoons grated lemon zest
• 2 teaspoons grated orange zest
• 1 teaspoon each ground cardamom, ginger, nutmeg, cinnamon and cloves

Glaze

• 1/2 cup honey
• 2 tablespoons water

METHOD

1. In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer.
2. Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight.
3. Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking trays coated with cooking spray.
4. Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set.​​​​​​

To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.

66 Cal
P 1g | C 12g | F 1g

 

 

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