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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 extra large meringues 5g Recipe makes 13 extra large meringues) The following items or measurements are not included below: 1/2 cup Splenda sugar substitute |
||
| Calories 3 | ||
| Calories from Fat 0 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 30mg | 1% | |
| Potassium 18mg | 0% | |
| Total Carbohydrate 0.1g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.1g | ||
| Protein 0.6g | 1% | |
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splendid splenda meringues
13 extra large meringues
Ingredients
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup Splenda sugar substitute
- 1/2 teaspoon vanilla
Directions
1
Preheat oven to 300 degrees.2
Spray cookie sheet; set aside.3
Combine egg whites, cream of tartar, and salt in a very clean bowl.4
Beat until foamy.5
Add splenda a little at a time until egg whites are stiff and glossy.6
Fold in vanilla.7
Spoon meringue on cookie sheet.8
Bake 18-20 minutes.9
Variations: Fold in 1-2 tbsp of cocoa with vanilla.10
Add different extracts instead/along with vanilla.11
Add food coloring with extracts (i.e swirl red coloring with peppermint extract.)
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Featured Reviews for This Recipe
From: Bev. E.
On May 4, 2008
A wonderful sweet treat. I followed the recipe and added the cocoa powder. This is such an easy recipe to prepare. Next time I make these wonderful treats, I am going to make peppermint. Thank you so much for sharing this recipe.
From: mikekey
On May 6, 2007
These made a nice, light snack with tea. I used cherry extract and red food color. They did have a slight Splenda taste, and I think I will try again using less Splenda and more extract. I made them as directed, but will try the hint left by Linda. Not sure what that will do. Also looking forward to trying with cocoa. Thanks for posting.
From: ladypit
On Jan 12, 2004
I had such high hopes for these as meringues are my current obsession. But there was not only a weird after taste but also the texture was wrong. The batter looked like regular meringues when I put them in the oven, but they did not bake up light and crisy at all. I threw them out. Sorry.
From: Chef Linda Kay
On Jul 2, 2005
Try eliminating the cream of tartar and adding a teaspoon of lemon juice. Linda Kay
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