Snack: LC Peanut Butter Meringue Cookies

Ingredients

1 cup egg whites, room temp
1/2 cup creamy peanut butter (can use any nut butter)
2 Tbsp sweetener or to taste (I use LC-Natural Sweet)

Instructions

1, Preheat oven to 200o. Line a baking sheet with parchment paper or a silpat. Pour egg whites into mixer bowl.
2, Turn on fairly high speed and beat until soft peaks begin to form. Slowly add sweetener by sprinkling on meringue as you beat it.
3, Continue beating until meringue is stiff and does not fall off scraper/spatula/spoon.
4. Add peanut butter and mix on lower speed to blend well.
(Mixture will be somewhat deflated ) (I used a medium Pampered Chef scoop to measure out the cookies. The scoop equals approximately 2 Tbsp. These cookies will not spread, so they don’t need much space between them on the baking sheet.)
5, Bake at 200o for one hour without opening the oven door. Once hour is up, turn off oven and leave cookies in for one more hour. If you open the door during cooking, the cookies will deflate. Remove from oven and enjoy!

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