While they are low-fat, I'm not sure they are a *healthy* snack. They are very airy, but I would guess their main ingredient would be sugar. So for you (or any diabetic) hey wouldn't be a good idea. I didn't look at your link to see if there is a sugar free version. They carry them at our grocery stores. I know many people that like them with coffee, but it's not something I'm particularly fond of.

tina

Yup, full of sugar, but no fat.

Meringues are not difficult to make, specially if you have a strong mixer.
I've made them and that says it all, lol... They are like eating air if you compare the experience to eating a brownie. I like caramel rice cakes, that's like eating styrofoam but it's less calories than a brownie.

My favorite cookie, called 'Kisses' in "Joy of Cooking".

Easy peasy to make and delicious....

Preheat oven to 350

Whip 2 egg whites til frothy. Gradually add (continue beating) 1/2 Cup sugar

When the mixture is stiff, add a few shakes of cinnamon and about 1/2 cup of chopped pecans (optional).

Drop from a teaspoon onto a parchment lined cookie sheet (or lightly greased pan) - put into the oven. TURN OFF THE HEAT. Do not open the oven door for at least 90 minutes. It's ok to leave them in overnight.

Oh my, those sound good, Maddie. Especially with the cinnamon.

Thanks for the heads up on the sugar content. They may be something I can make during the holidays for a special treat.

I love those Miss Meringues! Got turned onto them when I was doing Weight Watchers. Unfortnately, I would eat the entire container in a couple of days, so I had to stop buying them, LOL!

The texture is similar to those pastel party mints everybody and their grantdmother serves at showers but just a little lighter.

I tried making meringue cookies once. They tasted and sounded like styrofoam peanuts when you ate them. They actually squeaked! I think I overbeat them. :)

I ADORE meringues! Especially the little ones the size of quarters that you can just let melt in your mouth... mmmmmmm. Of course, the ones a local bakery makes sandwiched with mocha frosting or fruit jams aren't anything to turn one's nose up at either. I like to put in different flavorings for variety - mint, coffee, orange, etc. Almost any dessert made with meringues, I am there, especially pavlovas.

The sugar-free Miss Meringues are tastier than one would think. I have a friend who is an obsessive low-carber and she always brings these to any gathering. Here's the nutritional info on the chocolate ones.

Meringues take quite well to Splenda substitution, although you do get a much better texture with the "Splenda for Baking". Here's a recipe from Splenda for chocolate chip meringues. (You want plain? Take out the chocolate chips.) I had to make a reduced-fat and reduced-sugar dessert for a party once. I made disks of meringue with Splenda, spread them with a no-sugar fruit preserve, and layered those with a pastry cream (kind of like vanilla pudding but much nicer) and lavish amounts of chocolate shavings from a chocolate bar I found in the diabetic section of the supermarket. It disappeared like vultures had been at it. Sorry, I can't give an exact recipe, I just winged it putting it together.