Meringue Cookies with Splenda |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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low cal cookies...can replace vanilla with lemon, almond, orange extract for different flavours....each serving is 1/6 of recipe or about 4 cookies Ingredients:
1/2 cup egg whites |
1/4 teaspoon cream of tartar |
1/2 cup splenda no calorie |
1/8 teaspoon salt |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 250°. Arrange the oven racks so one is in the upper third and the other is in the bottom third of the oven.
2. Beat egg whites on medium speed of electric mixer until foamy. Add cream of tartar; continue beating until the egg whites hold soft peaks. Gradually beat in Splenda and continue to beat until the meringue holds very stiff peaks. Beat in vanilla extract. The meringue should be very smooth and have no sugar grittiness.
3. Line two baking sheets with parchment paper. A tiny dot of meringue under the parchment paper at each corner will keep it from moving while you work.
4. Spoon small mounds of meringue on the parchment paper.
5. Bake for 1 hour, rotating the baking sheets after 30 minutes. Take a meringue out to test. Break in half; it should be dry in the center. Turn the oven off and leave the door partially open. Leave meringues in the oven for 1 hour longer.
6. Makes about 24 meringue cookies.
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