80(ish)--- Peppermint Vanilla Meringues

Christmas cookie season is upon us. I usually leave this festive practice to my mother-in-law, but this year I think I will join in.

I've always heard about these airy little cookie treasure called "meringues" but I had never had one. The best part? Each of these treats contains only 8 calories, no fat, 2 g sugar, and they are gluten-free.

In my opinion, making a meringue (used to top pies) can be a stressful endeavor. What if stiff peaks don't form? Are your egg whites too cold? Too much sugar? Was there yolk mixed in somewhere with your whites?

Don't fret! These were so easy! You can use just about any pure extract or oil to flavor these: almond, peppermint, vanilla, butter, coffee, chocolate, hazelnut.......

Vanilla Peppermint Meringues

Makes 80 cookies

3 egg whites

1/4 tsp cream of tarter

3/4 cup sugar

1/4 tsp pure peppermint extract

1/2 tsp pure vanilla extract

Carefully separate egg whites from yolk. Tip: break each egg over a small bowl and separate white into bowl, making sure that no yolk follows the white. THEN transfer that white into a medium-sized mixing bowl. Repeat for 2 remaining eggs. This way, if you do have some yolk "seepage" it will not contaminate your other whites!

Add cream of tarter to egg white and beat with an electric mixer until soft peaks form. Add sugar 1 tablespoon at a time and continue mixing until stiff peaks form. Add extracts and beat for additional 30 seconds.

Using a spatula, place meringue into a large ziploc bag. Seal bag with a small amount of air remaining inside. Carefully cut off one corner of the bag to create a 1/2 inch hole.

Preheat oven to 200 degrees. Line two baking sheets with parchment paper and place a small drop of meringue under each corner of paper to help secure it to the pan. Gently squeeze meringue from bag to form drops 1 1/2" in diameter. Continue process to fill baking sheet, placing drops 1/2" apart.

Place oven racks in middle 1/3 of oven. Place one baking sheet on each rack and bake for ~1 hour or until meringues are crispy and cooked through. Remove meringues from baking sheet and allow to cool. Store in an airtight container (up to 5 days).

If meringues become chewy prior to serving, place in 200 degree oven for ~10 minutes to crisp.

20(ish)--- Pecan Pie Tartlets

Thanksgiving dessert recipe trial #3! These are miniature pecan oatmeal pies! I have never worked with phyllo dough before-- it is so easy!


These are certainly healthier than a slice of pecan pie. But, still not an EVERYDAY food! The oats add a bit of fiber, and we are forgoing the buttery crust.....



Pecan Pie Tartlets
Serves 12

6 sheets phyllo dough
1 cup chopped pecans
1/4 cup light corn syrup
1/4 cup honey
2/3 cup rolled oats
1 tsp vanilla
1 egg, beaten
1 egg white, beaten
3 Tbsp brown sugar
2 Tbsp butter, melted and cooled
1/2 tsp cinnamon

Preheat oven to 350 degrees.

Place one sheet of phyllo dough on a cutting board and spray with nonstick cooking spray. Repeat with two additional layers. Using a knife, cut dough into six even 2 1/2 - 3" squares. Place one square into one cup of a muffin tin, prepared with cooking spray. Repeat for each cup. Repeat process for additional three layers of phyllo dough and six additional muffin cups.

Combine remaining ingredients in a medium bowl. Spoon 2 Tbsp batter into each shell. Bake for 20-25 minutes. Remove from oven and cool to room temperature.

20(ish)--- Coconut Macaroons

I've always loved macaroons, but I guess I figured they were difficult to make. Not so much. AND they contain NO butter or oil. Coconut is naturally high in saturated fat however. One macaroon still contains only 70 calories.

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Coconut Macaroons

Serves 3 dozen

14oz flake coconut

2/3 cup sugar

6 Tbsp flour

4 egg whites

1 tsp pure almond or vanilla extract

Preheat oven to 325 degrees. Mix coconut, sugar, and flour in a large bowl. Stir in egg whites and extract until well blended. Drop tablespoons of batter onto greased and floured baking sheet.

Bake for 20 minutes, or until edges are golden brown. Remove immediately from sheet onto wire racks. Cool completely.

20--- Mexican Wedding Cookies

Today-- in honor of my friend Rachelle's wedding. She is not Latino-- I believe she is Filipino. But, you get the point.

These sweet little cookies are perfect for bridal showers and baby showers (yes, you can shape them to look like babies). They are so simple to make!



Mexican Wedding Cookies
Makes ~3 dozen small cookies

1 cup butter, softened
1/2 cup sugar
1 cup flour
1 cup slivered almonds
2 tsp pure vanilla extract
2 tsp water
1/2 cup confectioners' sugar
2 tsp ground cinnamon


Preheat oven to 325 degrees. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended.


Shape dough into balls. Place on an unprepared cookie sheet and bake for 15 to 20 minutes. Remove from pan to cool on wire racks. Combine confectioners' sugar and cinnamon. When cookies are cool, roll in confectioners' sugar mixture. Store at room temperature in an airtight container.