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Meringue Cookies




Source of Recipe


P. Neumnan


List of Ingredients





4 large egg whites
1/4teaspoon cream of tarter
1/2 cup plus one tablespoon of Splenda or 1 tablespoon sweetbalance
1 1/4 teaspoons flavouring extract (use any extract you like, they all make great cookies)
4 drops of food coloring (optional)
Preheat oven to 325 degrees.

Directions:
Separate egg whites from egg yolks. Let egg whites stand at room temperature for about 2 hours, until eggs are room temperature. Beat egg whites with an electric beater on high speed until soft peaks form. Slowly pour in the cream of tartar, sweetner, food coloring, and extract into the egg whites while beating the egg whites and beat the egg whites until stiff and somewhat shiny. Drop by spoonfuls on cookie sheet covered in wax or parchment paper, creating peaks on each cookie for a nice design. Place in oven for about 25 minutes, until golden brown. Take out of oven and cool on countertop or wire rack. Store in an airtight container in the refridgerator or on the countertop.

*** Do not overcook or they will stick to the wax/parchment paper. Also, you may have to use a spatula to loosen the cookies. ***




Recipe