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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (32g) Recipe makes 20 servings |
||
| Calories 111 | ||
| Calories from Fat 46 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 7% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 11mg | 0% | |
| Potassium 123mg | 3% | |
| Total Carbohydrate 16.0g | 5% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 13.6g | ||
| Protein 2.2g | 4% | |
Ingredients
- 4 egg whites
- 1 cup icing sugar
- 1/4 teaspoon ground cardamom
- 1 1/3 cups pitted dates, chopped
- 1 1/3 cups toasted walnuts or pecans, chopped
Directions
1
Preheat oven to 350°F Grease a cookie sheet.2
Beat the egg whites in a large bowl on medium speed, till soft peak stage.3
Add the sugar gradually. beat till glossy stiff peaks form.4
Carefully fold in cardamom, dates and nuts.5
Drop mixture by the tablespoon onto cookie sheet.6
Bake for 10 minutes.
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Featured Reviews for This Recipe
From: Cata2Go
On Mar 16, 2007
Came out soft, like marshmallows. Next time, I'll bake them at 200 degrees, for an hour at least. That's my mom's trick for meringue.
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