Meringue cookies are a lighter option for a sweet treat. While they do contain sugar, they are made without butter and egg yolks, which eliminates saturated fat and cholesterol. This version has festive holiday spices added.

Yield: 20 cookies

Preparation time: 10 minutes

Baking time: 2 hours

Ingredients:

• 4 large egg whites
• ½ tsp cream of tartar
• 1 cup granulated sugar
• ¼ tsp vanilla extract
• ¼ tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground clove
• Extra spices for sprinkling

Directions

1. Preheat the oven to 225 degrees Fahrenheit. Line a large baking sheet with foil and spray with non-stick cooking spray.
2. Add the egg whites to the bowl of a mixer fitted with a whisk attachment. Whip on medium-high until the eggs are frothy, about 30 seconds. Sprinkle in the cream of tartar. Increase the speed to high and whip until soft peaks form, about 1 minute.
3. With the mixer on medium-high, add the sugar about one tablespoon at a time. Turn the mixer to high and whip until stiff peaks form, 1 to 2 minutes.
4. Fold in the vanilla and spices. Scoop the meringue onto the baking sheet using about two generous tablespoons for each cookie. Leave about 1 inch between cookies.
5. Bake for 45 minutes. Turn off the oven and leave the cookies in the oven for 1 hour and 15 minutes.
6. Remove from the oven, sprinkle with extra ground spices, and serve.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.