Desserts: Meringue Cookies
Source of Recipe
From member k2egirl
List of Ingredients
* 2-3 egg whites
* 1 tsp vanilla
* sugar substitute
* cream of tartar if desired for consistencyRecipe
Take egg whites, vanilla and sugar substitute and whip them in a free standing mixer with the wire attachment until they turn to meringue. They will triple, or more, in volume, become white and very fluffy. Don't overmix or they'll get lumpy and you have to start over with a new batch. You can use a regular hand mixer too.
Put meringue in a gallon sized zip lock bag and gently squeeze air out. Twist top of bag to make a pastry style bag and snip off one of the corners. Pipe cookies onto parchment paper lined baking sheet. I made mine about 2 inches high and 2 inches wide. Bake at 350 degrees for about 10 minutes or until golden brown. They will be crunchy on the outside and gooey in the middle! Best eaten warm.
Variations:
Mocha: add a couple tbsp fresh, cooled coffee
Lemon: add a little freshly squeezed lemon juice
Key Lime: add a little freshly squeezed lime juice
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-D-E
This Recipe Contains: Protein A
Next time I try these I'm going to use almond extract. I used vanilla and lemon juice, and they were good, but very subtle.
I usually 4x the recipe, spread it into a 13x9 glass pan (makes it easier to scrape when they stick) and then slow bake at 250 for about 2-3 hours. They turn out and stay crispy. 1/4 of this is then my serving based on 2 egg whites = 2oz. protein for a B.
Storage .. I leave them in the pan, covered by a towel. I've also heard people say they store theirs in airtight containers. Maybe I'm in a dry enough area not to have to worry about that.
|
|
member logon
