Diabetic Recipes

Chocolate Drizzled Meringue Kisses

Adapted from the Joslin Diabetes Gourmet Cookbook (Bantam Books)

(makes 24)

2	extra large egg whites, at room temperature

1/8	teaspoon (0.6 ml) cream of tartar

1	tablespoon (15 ml) honey

1/2	teaspoon (2.5 ml) almond extract

2	tablespoons (28 g) semisweet chocolate morsels

Preheat oven to 375°F (190°C). Line a baking sheet with baking parchment. Position a oven rack in the middle of the oven.
In a medium bowl and using an electric mixer, beat egg whites and cream of tartar until foamy. Beat in honey and almond extract until egg whites form stiff peaks. Drop by tablespoons onto prepared baking sheet.
Place the baking sheet on the middle oven shelf. Close the oven door immediately and turn the oven off. Leave the baking sheet in the oven for 1 1/2 hours (do not open the oven door during this period). Transfer meringue kisses to a wire rack.
Place chocolate morsels in a microwave-safe plastic bag. Microwave on HIGH for 1 to 1 1/2 minutes, until chocolate is melted. Snip one corner of the bag and drizzle the chocolate over meringue kisses with zigzag motions.

Per 3-kiss serving:	26 calories (34% calories from fat), 1 g protein, 1 g total fat (0.2 g saturated fat), 4 g carbohydrate, trace dietary fiber, 0 cholesterol, 18 mg sodium
Exchanges:	1/4 carbohydrate (1/4 bread/starch)

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.