I found Vanilla Meringue cookies called Spaans at Whole foods. These are tiny meringues that taste mostly like sugar. the nutritional content says that 15 cookies equal 100 calories and have no fat.
Using two seperate recipes I was able to make them easily into a company worthy dessert.
Glaze #1 is from Jacques Pepin and is the chocolate sauce he suggests for his angel food cake..already on the blog it is one part unsweetened cocoa, one part water, one part cane sugar. Mix the cocoa and sugar till fine and has no lumps. Mix in water thoroughly..heat til boil constantly mixing to prevent burning. Let the glaze dry for an hour or so or it will remain soft.
The other recipe comes from the Tassajara Recipe Cookbook by Edward Espe Brown. It is a lemon glaze with walnuts. Sift confectioners sugar. Measure one cup. Add to it 3-4 Tablespoons lemon juice..Theoretically you could substitute orange or grapefruit juice. Then mix until it is consistency of cream. I altered the 1/2 cup of walnuts which appears in the original recipe to keep the recipe lowest fat..I take one full walnut and mince it.
Dip the cookies one at a time..for the chocolate sauce just dip and place on a plate. When you have as many chocolate ones as you want start dipping in the lemon dip and press each cookie into the minced walnuts..you should get to use one walnut to 16-20 cookies and then you will need another walnut to mince.
When dipping shake off excess glaze before you set cookies to dry in one layer on a plate.
To serve let dry then place on a clean plate..if any stick to the original plate use a metal spatula to loosen.
The cookies with the chocolate have roughly the same amount of fat added as the ones with walnuts so a serving of 16 cookies contains about 3 grams of fat. These can be served with fruit or sorbet or alone.
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