I developed the following recipe for the day at my mother's mother was in a low-carb diet. Although I am not a supporter of the special diet he wanted, I wanted her sweet tooth, which had failed for nearly a month to appease. I discovered that I needed about twice the sugar, Splenda to obtain an acceptable taste, the texture of the meringue is finer than the traditional version, due to the lack of sugar in the recipe.
The following recipeneed to continue to foam protein and a hand mixer.
Pre-oven at 275 F
Ingredients:
4 egg whites (fresh, room temperature)
1 teaspoon vanilla extract
1 teaspoon almond extract
½ teaspoon cream of tartar
1 ½ cups Splenda
Directions:
1. Beat egg whites and extracts in a medium speed until thick and bubbly.
2. Add cream of tartar.
3. Slowly over the Splenda ¼ cup at a time capsule(turn-on mixer on high, after all, Splenda is added).
4. Place spoonfuls of mixture onto a large baking sheet about 1 cm away.
5. The cooking time is 20-25 minutes until a nice golden color and dry *
6. Turn off the oven and cool cookies in the oven for an hour.
Food: mixed on the size of the variable based on cookies, but the food only in the formulation of protein (about 12g of total protein) and a certain strength, with sucraloseSweetener in Splenda.
* Meringue Cookies is not right, even in humid conditions, not set on a plate. Hold for one or two weeks in an airtight container.
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