Pastel Coconut Meringue Cookies

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* Exported from MasterCook *

 

Pastel Coconut Meringue Cookies

 

Recipe By :Weight Watchers, November/December 2000

Serving Size : 24 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup sugar

4 teaspoons cornstarch

3 egg whites -- room temperature

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

8 drops red food coloring (optional)

8 drops green food coloring (optional)

 

Preheat the oven to 225°F. Line two baking sheets with foil and spray very

lightly with nonstick spray. Fit a 3/8—inch star tip in

each of two pastry bags; set aside. In a food processor or blender, process the

sugar and cornstarch until finely ground, 2 minutes.

Place in a small bowl.

 

With an electric mixer on low speed, beat the egg whites and cream of tartar in

a medium bowl until soft peaks form, about 3

minutes. Increase the speed to high, add the vanilla and coconut extracts, and

gradually beat in ½ cup of the sugar mixture, 1

tablespoon at a time. Beat until stiff and glossy, 4 minutes.

 

Divide the mixture in half. Beat the red food coloring into one half of the

meringue, until stiff, about 1 minute. Repeat with the

green food coloring and the remaining meringue. Spoon each into a prepared

pastry bag and pipe into 1 inch rosettes onto the baking

sheet, spacing ½ inch apart.

 

Bake until crisp, but not browned, 45—55 minutes. Carefully remove the meringues

from the kill and place on racks to cool

completely.

 

Per serving (2 meringues): 28 Cal, 0 g Fat, 0 g Sat Fat, 0 mg Chol, 7 mg Sod, 6

g Carb, 0 g Fib, 0 g Prot, 0 mg Calc. POINTS per

serving: 1.

 

S(Formatted by):

" KES on 12/12/00 "

 

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NOTES : Light as a feather, these colorful confections only look professional;

they’re actually quite simple to make. If you prefer,

skip the coloring and sprinkle the baked meringues lightly with colored sugars

for an equally festive touch.

Nutr. Assoc. : 0 0 0 0 0 0 0 0