• Prep Time:
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  • Serves: 48 servings


  • Recipe Submitted by on

Category: Cookies, Low Fat

 Ingredients List

  • 2 lg Egg whites
  • 1/8 ts Cream of tartar
  • 1/2 c Sugar
  • 1/2 ts Vanilla extract
  • 1 Bar white chocolate; *NOTE
  • -broken into squares or
  • -coarsely chopped,(3 ounces)
  • Mixed color decors; OR
  • -silver dragees, optional


*NOTE broken into squares or coarsely chopped,(3 oz)

Light, crisp and with only a scant amount of fat, snowballs are tiny
meringues capped with white chocolate and sprinkled with dot-size
decorating candies for a festive finish.

Meringues are easy to make, but for egg whites to whip properly, they must
be free of fat. Use a dry, clean glass or metal bowl for beating the
whites. If a speck of yolk breaks into the whites, scoop it out with a
piece of egg shell.

If you're handy with a pastry bag, use one fitted with a 1/2-inch plain
tube to form the snowballs. I use a scoop that holds about 2 1/2 teaspoons
to form even mounds, but you can shape snowballs with a teaspoon.

Meringues don't change shape when they bake, so smooth any ragged edges
before baking.

Used a 3-ounce bar of Lindt Swiss White Tablette Blanche in this recipe.
White chocolate requires less heat than regular chocolate to melt, so I set
it in a bowl in a pan of hot (not simmering) water and stir until smooth.

Preheat oven to 200 deg F. Line two baking sheets with parchment paper or

In large bowl of electric mixer, beat egg whites and cream of tartar until
frothy. Add sugar, 1 tablespoon at a time, beating well after each
addition. Continue beating until meringue holds glossy, stiff peaks. Beat
in vanilla.

Drop meringue, about 2 teaspoons for each cookie, 1 inch apart onto
prepared baking sheets. Bake 2 hours or until meringues are thoroughly dry
to touch but not browned; rotate baking sheets halfway through baking.
Remove cookies from oven and cool completely. Peel off parchment or foil.

Melt white chocolate in a bowl set in a pan of hot water: stir until
chocolate melts. Using a butter knife, spread 1/4 teaspoon white chocolate
over top of each cookie. If desired, sprinkle a few color decors or silver
dragees over each cookie before chocolate sets. Store at room temperature
in a tightly covered container. Makes 4 dozen 1 1/4-inch cookies.

Per cookie: Calories, 18; fat, 0.5g, protein, 0.2g, carbohydrates, 3g;
cholesterol, trace; sodium, 4mg.

Jan Nix, of Palo Alto, is author of "Food & Fitness" (HP Books).

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