Crunchy Chocolate Chip Meringue Cookies
From the American Institute for Cancer Research

1/2 cup egg whites, about 4 large
1 3/4 cups sugar
2 tsp. vanilla
3/4 cup chocolate chips
1 1/4 cups rolled oats (not quick-cooking or instant)

Preheat oven to 350 degrees. Make sure that a deep bowl and mixing beaters used to whip egg whites are completely clean and dry. Using a hand mixer, beat whites until soft peaks form.

Gradually beat in sugar and continue beating 10 minutes. Mixture will be like grainy marshmallow. Blend in vanilla. Mix in chocolate chips, then oats.

Cover a cookie sheet with aluminum foil. Drop batter in heaping teaspoons onto foil, leaving 1 1/2 inches between cookies.

Bake 20 minutes or until cookies are lightly browned and firm to the touch.

Slip the aluminum foil with the cookies onto a rack and let stand until completely cool. Peel cookies gently from foil. Store in air-tight containers.

Makes 10 servings, each containing 240 calories and 4 gram of fat.