Peanut Butter Meringue Cookies
4 egg whites
1/2 teaspoon cream of tartar
1 scoop peanut butter flavor whey protein powder
2 packets Truvia/stevia
1 tablespoon flaxseed meal
3 tablespoons water
Preheat oven to 300 degrees. In a bowl, whisk together the protein powder, stevia, flaxseed meal, and water. The mixture should be the consistency of pancake batter. If you do not have peanut butter flavor protein powder, you can substitute with vanilla flavor protein powder, adding 1-2 tablespoons of PB2 powder or natural peanut butter. Please note that you may need to add more water to achieve the desired consistency (again, similar to pancake batter). In a separate bowl, use an electric mixer to mix together the egg whites and cream of tartar. Beat on high speed until the egg whites begin to form stiff peaks. Gently use a spatula to fold the peanut butter mixture into the egg whites, ensuring not to over-mix the batter as it will deflate the meringue base. Drop by spoonfuls onto two prepared baking sheets. Bake at 300 degrees for 30 minutes, or until the edges of the cookies become golden-brown. Recipe creates approximately 2 dozen cookies.
Nutrition information for ENTIRE BATCH (using About Time’s protein powder): 205 calories, 41 grams of protein, 2 grams of carbohydrates, 3 grams of fat. Ummm, pure magic, am I right?!