1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
how is this calculated?

splendid splenda meringues

Recipe #76529 | 30 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: jamb
Nov 15, 2003

These little devils are so good without all the guilt of sugar. I make all different flavors and mix food coloring in for a fun and easy change.

13 extra large meringues (change servings and units)

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.)

Questions about this recipe?

Featured Reviews for This Recipe

From: Asystole

On Oct 27, 2009

I'd never made meringues before, but I managed to get these to come out really well! I used a bit of orange zest and orange juice (the acid of which probably helped stabilize the meringues as well, like lemon juice is often used to) to try to get an orange flavor on them (really just because there was an orange on my counter that needed eaten, LOL). The flavor wasn't too strong though it smelled terrific--mostly was a marshmallow-ish plain flavor. Ditto for when I used a small amount of cocoa powder--you'll need a significant amount of flavoring to overpower the Splenda, I think. Still, no problems with beating it up or them staying fluffy in the oven. Some of mine cracked a bit, but that's mostly an aesthetic issue and not one that concerned me. Very pleased with this recipe--it's very good for low-carbers, as it's essentially pure protein but in a dessert form!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: KennKonn

On Jul 2, 2009

I thought these would be a great light treat...my daughter is always begging me to buy meringues at the store but they are so full of sugar. I don't like the aftertaste of the Splenda at all...I used Splenda brand sweeter, not one of the noname ones. I had the same problem as a previous review...they looked awesome when I put them in the oven, nice and high and shiny when I put them in the oven. When the timer went off they fell and were flat on the sheet. I might try these again and use an alternative flavor than vanilla....I really want them to work for my diabetic grandma. Maybe the cocoa will stabilize it a bit more and peppermint.

0 people found this review helpful

Was this review helpful to you? YES | NO

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.

6 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef Linda Kay

On Jul 2, 2005

Try eliminating the cream of tartar and adding a teaspoon of lemon juice. Linda Kay

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews