GF 'meringue' cookie

In keeping with the article on gluten free diets, thought I'd post this recipe that was in the latest King Arthur Baking Sheet. DH loves meringues, so I'll have to try this one.

Cinnamon Snowdrifts

4 egg whites, or 1/4 cup meringue powder mixed with 1/2 cup water
2 cups (8 ounces) confectioners' sugar
8 ounces finely ground nuts (pecans, walnuts, hazelnuts) or any of the King Arthur Flour nut flours
2-1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
Zest from 1/2 lemon
Colored sugar for sprinkling (optional)

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

In a large bowl, beat the egg whites or meringue powder and water until soft peaks form. Add the confectioner's sugar and beat until the meringue holds a stiff peak. Take out 1 cup of this mixture for the topping and set it aside. Add the remaining ingredients, except colored sugar, and mix thoroughly.

Scoop the batter onto the prepared pans by the teaspoon (a small scoop dipped in water was recommended), and spread a bit of the reserved meringue on top. Sprinkle lightly with colored sugar, if desired, and bake for 12 minutes, until set and just barely colored around the edges. Remove from the oven and cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Store for up to 2 weeks in an airtight container. Yield: 4 dozen cookies.

Per serving (1 cookie, 13 g): 54 calories, 3g fat, 1g fiber, 0g saturated fat, 0g trans sugars, 0mg cholesterol, 5mg sodium, 1g protein, 5g sugars, 0mg vitamin C, 0mg iron, 4mg calcium, 0mg caffeine.

Weight Watchers point: 1