My excessive baking week left me with few leftovers, but I did have a bowl of 15 egg whites in the refrigerator. In the summer, when I have a bounty of eggs, those whites might, lazily, be fed to the dogs. But nearing winter, every egg is precious. So, I pulled out a recipe from my 1,ooo Lowfat Recipes cookbook. Tried and true and easy.
Egg whites are magic. They go from this:
Whipping egg whites is immediate gratification.
The chocolate and nuts (I used walnuts, not almonds as called for in the recipe – I had some leftover from the pie party cooking) were gently folded in.
Dollops of meringue were dropped onto cookie sheets lined with parchment, and baked until dry and crisp. I used both of my wall ovens, and 8 cookie sheets. By the way, the cookies bake up better on traditional thin sheets, not the insulated ones. Here they are.
Egg whites are pure protein. Even with the addition of cocoa and ground nuts, these cookies are only 57 calories each. Just what I need after a week of eating custard pies!