All right, if there's snow on the ground (and there is snow on the ground! Snow! Still freaking out....) then it's time to start holiday baking (if only because the oven is a major source of heat in this house!).
You may not know that I'm on a fairly strict medical diet, called the Modified Atkins (for seizures) that limits my carbs hard, and for similar reasons have had to cut out gluten entirely. No treats then, you think? Not a bit of it! Check out:
Christmas Color Cookies
3 large egg whites
2-3 tbsp sugar-free Jell---oh, I mean, flavored gelatin dessert;P of your favorite flavor
Parchment Paper (NOT waxed paper! Oh for the love of all things edible, NOT WAXED PAPER!)
shiny cookie sheet
Electric Egg Beater (although, if you just hate yourself, you can do this by hand...I guess...)
Beat the egg whites to stiff peaks. If you don't know what that is, it's when you pull the beaters out, and the whites stay sticking straight up.:)
Pour on the Jell--uh, gelatin dessert powder. Beat into the egg whites until fully added (some worry about overbeating the egg whites. I have never ever ever seen this happen, in over a decade of making meringues of all sorts).
With a spoon or piping bag, drop spoon sized dollops of meringue (any size from teaspoon to tablespoon, really-small ones will be more like candy, large ones more chewy) on the parchement paper (doesn't have to be on the cookie sheet- one of the reasons parchement and meringue are such good chums is that you can totally get a sheet of paper loaded and waiting for limited cookie sheets!). But put the paper on a cookie sheet before putting the whole thing in the oven at 225 for an hour or so, depending on your dollop sizes.:)
These cookies will be the color and flavor of the gelat-oh, we all know I mean Jello. But you can add extracts of almond or vanilla or even chocolate to change the taste up-- almond-cherry or chocolate-orange are great! But I like lime and raspberry. What's your favorite?