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Meringue Cookies Recipe-Sugar free/Carb Free

Sugar Free/No Carb Meringue Cookies Recipe



Yields: approx. 32-36 medium size cookies
Prep time: 15 min
Cook time: 2 hours

O Carbs/sugarfree!
 
Ingredients:

1/3 - 1/2 cup sugar substitute

(I use Xylitol powder from swanson.com it's made from birch tree not corn and no carbs while Splenda will add 1 carb per tsp.-you can also use Truvia or other products made from stevia for no carbs)

3 tablespoons of Just Whites and 1/2 cup warm water 
(the meringue cookie recipe is on the label)
 

1 teaspoon Kroger vanilla and butternut extract or your choice of flavoring
 

1/4 teaspoon cream of tartar

Preparation:


Preheat oven to 225 degrees

**If you are using the "just whites" then that needs to sit for 2 minutes after forking the mixture together in hot water, then beat until it begins to foam.  Follow the rest of the directions. 

In a large bowl using your electric mixer, beat the egg whites on medium then add the extract and cream of tartar. Add the sugar substitute to the egg whites gradually (a tablespoon at a time) while beating; turn to high power and beat to stiff peaks.



Drop batter by tablespoonfuls onto non-stick baking sheets lined with parchment paper. Bake 2 hours turning the sheets around after 1 hour. Remove from oven to cool and store in a tightly covered (airtight) container. If you want them crispier you can let them cool in the oven with the door ajar.




All done! Can't wait for them to cool! They smelled so heavenly while they were cooking.  You will have to wait several hours after they have cooled before they become crunchy and airy.  Until then they will seem gummy and much like marshmallows.  Store in an air-tight container.  I layered them with fresh parchment paper in between so they didn't get smushed.

Top with sugar free items such as Walden Farms SF/no calorie strawberry spread, chocolate dip, caramel dip, etc.  All are carb free, sugar free and calorie free! Purchase at Kroger.

Update 7/17/11:
I just made my second batch and they were so much more airy this time.  I whipped a little longer.  I also used a cake decorator press and they turned out so pretty.  Was a little challenge to get them into the tube though, but I did it. lol  It made 72 cookies!

I put 1/2 tsp real vanilla extract and 1/2 tsp vanilla butternut extract this time. Can't wait to try some other flavors like lemon. 






Note:  working with the powdered egg whites was new for me and I just loved them.  It's bullet proof and you don't have to wait for eggs whites to get to room temperature and have to separate them.

Enjoy!



Comments

  1. Looks so yummy! Thanks for posting

    ReplyDelete

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Enjoy! 

Your friend,
Izze