Monday, May 18, 2015

Egg Fast Recipe - Vanilla Meringues

This Egg Fast recipe was created to use up the egg whites from the Egg Fast Chocolate Fudge Ice Cream recipe.  These little cookies have a wonderful vanilla flavor, but any flavor extract could be substituted for the vanilla.  Maple is especially delicious!

  • 5 egg whites (Use up the remaining yolks with this recipe)
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1 cup Splenda Granulated
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine the egg whites, lemon juice, and salt; beat until very foamy.
  2. Add the Splenda, a bit at a time, and continue beating until all the Splenda is mixed in.
  3. Add the vanilla extract and beat until slightly glossy and a medium-stiff peak can be held.
  4. Pipe (or spoon) mixture into 32 mounds on a parchment paper lined cookie sheet.
  5. Bake for 5-10 minutes at 300 degrees.
  6. Lower oven temperature to 250 degrees and bake for 20 minutes.
  7. Lower oven temperature again to 200 degrees and bake for 20 minutes.
  8. Turn off heat and let cookies cool in oven for 1-2 hours.

Yields: 4 Servings / 8 Cookies Per Serving (32 Cookies Total)

*Nutritional Information (per cookie):
*Nutritional information has been calculated using the MyFitnessPal app.

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