Peanut Meringue Cookies

• Preheat oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper.

• Beat egg white until foamy. Continue beating while gradually adding sugar. Stop when you see stiff peaks form.

• Fold in peanuts.
  
  
  
• Drop meringues by teaspoonfuls onto prepared cookie sheet. Bake for 45 minutes. Turn the oven off and leave meringues in it for 15 more minutes.
  
  
  

• Cool cookies on wire rack, and store them in an airtight container for about a week at room temperature.

If you like these peanut meringue cookies, do try other low fat cookie recipes.

¹The New York Times Dessert Cookbook – 440 Recipes for Every Kind of Sweet to Make at Home. Edited by Florence Fabricant. First Edition. St. Martin’s Press, New York. October 2006.