I developed the following Mother’s Day recipe when my mom was on a low carb diet. While I’m not a fan of the particular diet she chose, I wanted to appease her sweet tooth, which had been neglected for nearly a month. I found that she needed about twice the sugar equivalent of Splenda to get an acceptable taste; the texture of these meringues is more delicate than the traditional version, due to the lack of sugar in the recipe.
The following recipe will require making an egg white foam and a hand mixer.
Preheat oven to 275 F
Ingredients:
4 egg whites (fresh, at room temperature)
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon cream of tartar
1½ cups Splenda
Addresses:
1. Beat the egg whites and extracts on medium speed until foamy and thick.
2. Add the cream of tartar.
3. Slowly add the Splenda, about ¼ cup at a time, until stiff peaks form (turn mixer on high speed about after all of the Splenda is added).
4. Drop a large scoop of the mixture onto a large baking sheet about 1 inch apart.
5. Bake for about 20-25 minutes or until golden and completely dry*
6. Turn off the oven and allow the cookies to cool in the oven for one hour.
Nutrition: Variable depending on the size of the cookies, but the only nutrition in the recipe is the egg whites (about 12g of total protein) and some starch mixed with the sucralose sweetener in Splenda.
* Meringue cookies do not do well in humid environments; do not put it on a plate. It will keep for a week or two in an airtight container.
