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MERINGUE COOKIES




Source of Recipe


From Member Jennifer skepticalaudra


List of Ingredients




2-3 egg whites
1 tsp. vanilla
½ c. sugar substitute (should be Splenda if you want a crunchy shell)
1/4 tsp cream of tartar if desired for consistancy

Recipe



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.

Place on a cookie sheet covered with parchment paper. Bake at 350 for about 10 minutes or until golden brown. They will be crunchy on the outside and gooey in the middle! They're best eaten warm.

JEN'S NOTE: I have made many different flavors with flavored extracts such as strawberry, orange, lemon, maple, etc. I often top with cinammon just for that extra treat. I've even added unsweetened cocoa to make chocolate meringue cookies. This is a wonderful way to get the protein in!