It’s tough to be good during the holidays!   I know that — so today I’m posting a cookie recipe that isn’t exactly good for you, but is significantly, well, less bad.  The protein lowers the glycemic load and it contains no flour so folks who are going gluten free can indulge.  I just made these for a church fellowship and they were a big hit, with the kids as well as the older folks who are watching their sugar intake.

Thank you to The Gracious Pantry (http://www.thegraciouspantry.com)  for providing the basic recipe, which I have adapted here.

Meringue Cookies

Ingredients

• 5 egg whites
• 1/2 cup honey
• vanilla or flavoring of your choice

Directions

Beat the egg whites until they begin to form stiff peaks.

Slowly pour in the honey and then vanilla

When the egg whites are thick and form stiff peaks, put in a pastry bag. (I didn’t have one, so I used a baggie with one corner cut off.)

Squeeze onto parchment-lined cookie sheets.  They should be small, about like an over-sized chocolate kiss.

Bake at 250 degrees for 30 to 40 minutes, or longer if they are a bit bigger.  They will be light brown in color and not wet on the inside or sticky on the outside.

There about 500 calories in the entire batch, which makes around 100 cookies.  A five calorie cookie won’t be too damaging, especially since they are mostly protein from the egg whites.  You can fix some to enjoy while others are pigging out on the sugar-laden stuff that will make them feel sluggish and stupid tomorrow!

Eating to live and living for Christ,

Susan Jordan Brown