| TeeniBikini
|
|
|
My cousin made these and they are really good. Can someone tell me if these are okay for SB, if splenda is used instead of powdered sugar?
STRAWBERRY MERINGUE COOKIES
1/2 cup pasteurized egg whites, room temperature (recommended: Eggology)
1 teaspoon strawberry extract
1/4 teaspoon cream of tartar
1 cup powdered sugar, sifted (Splenda)
2 drops red food coloring
Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside.
In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.)
Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.
Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.
Remove parchment paper from baking sheet and let meringues cool completely. |
|
Wed May 21, 2008 4:28 pm |
|
| DebbyC
|
|
|
YES! make them and tell me how they turned out with splenda...
I've seen a recipe that subbed splenda not sure if it was on here or elsewhere. I used to buy those meringue cookies and my favorites were the mint with chocolate chip....so if you finely chopped just a little teeny bit of dark chocolate and added it - you could send them to me!
from teh splenda site:
Ingredients
5 egg whites
1/3 cup SPLENDAŽ No Calorie Sweetener,
Granulated 1 1/2 teaspoons vanilla
1 pinch salt
Directions
1. Preheat oven to 350 degrees F. Lightly oil a 13x11-inch baking sheet. Set aside.
2. Make Angel Bites. Place egg whites in a medium mixing bowl. Whip on high speed using an electric mixer or wire whisk until frothy.
3. Add SPLENDAŽ Granulated Sweetener, vanilla and salt. Mix on high speed until medium-stiff peaks form (approx. 20-30 seconds with an electric mixer).
4. Spoon rounded tablespoons of egg whites onto prepared baking sheet. Bake in preheated oven 10-15 minutes or until golden brown. Remove from pan. Cool.
AND also from splenda:
Ingredients
4 egg whites
1/4 teaspoon cream of tartar 1 teaspoon vanilla extract
2/3 cup SPLENDAŽ Sugar Blend
Directions
1. Preheat oven to 250 degrees F. Line baking sheets with parchment paper.
2. Beat egg whites, cream of tartar, and vanilla at high speed with an electric mixer until foamy.
3. Add SPLENDAŽ Sugar Blend for Baking, 1 tablespoon at a time, beating until stiff peaks form and SPLENDAŽ Sugar Blend for Baking dissolves.
4. Spoon heaping tablespoonfuls of mixture onto baking sheets.
5. Bake 1 hour and 15 minutes; turn oven off. (If meringues begin to brown, reduce oven temperature to 225 degrees ). Let meringues stand in oven, with door closed and oven light on for 8 hours or overnight. Store in an airtight container. |
|
Wed May 21, 2008 4:42 pm |
|
| Magna
|
|
|
Will the meringue whip properly without sugar? And will the cookies brown? The reason they make a Splenda baking blend (part Splenda, part sugar) is that Splenda by itself won't work for many baking purposes. But I guess if the Splenda website recommends it (as in the first recipe), then it's worth trying. The texture may be different, but that doesn't mean it's bad or unpleasant. It could be a nice treat. The second recipe uses the Splenda-sugar blend, so the cookies are lower in sugar but not SF. Those might be in the "limited" or "very limited" category.
I guess if it doesn't whip up properly, you can always turn the egg whites into a dessert omelet! ;) |
|
Wed May 21, 2008 5:42 pm |
|
| DebbyC
|
|
|
the meringue will whip with the cream of tartar - infact, should be at peak before you add sweetener anyway. And they don't really brown - at least the ones I've had adn those were with sugar. hmmm somewhere there is a recipe using the liquid splenda and now I'm hungry for meringues!
I was thinking about trying them in time for the next office birthday - making a large meringue base and topping it with fresh fruit. I do not understand why people feel it is necessary to celebrate every teeny little thing with pounds and pounds of lard and sugar [exaggeration, I know] but May has been an awful month at the office and while I have succumbed, I have had less than 1" square of anything....3 times. compared to my previous 3" squares everytime with ice cream! |
|
Wed May 21, 2008 5:55 pm |
|
| Magna
|
|
|
DebbyC wrote: I was thinking about trying them in time for the next office birthday - making a large meringue base and topping it with fresh fruit.
That's basically a fruit pavlova. I think pavlovas usually have whipped cream on the meringue and the fruit sits on that, but you might also consider topping the meringue base with sweetened Greek yogurt. If the meringue is fairly dry, that is. If it's moist and springy you may not need it.
Sounds like a great idea - let us know how it turns out! |
|
Wed May 21, 2008 7:18 pm |
|
| TeeniBikini
|
|
|
I did read this one website explaining that you should make the meringue with splenda by a heating method, to make it set up right. It was basically to put the eggwhites in a double boiler sorta (in a glass bowl, over another pot) and wisk until they're a little warmer than body temp....about 105-110 degrees, then add the splenda and let it dissolve in the heated liquid before whipping it up with the rest of the ingredients.
I'm going to try it tonight, if I have time and I'll let y'all know how it works out. I'm not friendly with the kitchen, so don't expect alot. |
|
Wed May 21, 2008 8:05 pm |
|
| TeeniBikini
|
|
|
So, this is the recipe I followed...
5 eggwhites
1 cup granulated Splenda
1 tsp cream of tartar
1 tsp ______ flavored extract
Let the whole eggs sit out and warm up to room temperature (approx 2 hrs), then separate whites from yolks. In a glass bowl (this is important) wisk the egg whites by hand in a double boiler until they are slightly warmer than body temperature (105-110 degrees) then wisk in the splenda. Remove the glass bowl from the stove and mix in the other ingredients with an electric mixer. Whip until peaks form.
Spoon the mixture into a piping bag and squeeze cookie shaped drops onto a sheet of parchment paper (do not use waxed paper or foil - it won't work). Bake at 215 degrees (depending on your oven - you could possibly go higher) until they look slightly toasted. Turn the oven off and let them sit in the oven until it is cool (approx 1 hr).
I made two batches of these last night. For the first one, I followed the recipe to the letter, but all I could find was lemon and coconut extract - so I went with lemon (shoulda gone with coconut). Instead of putting the batter in a bag and doing like I was supposed to, I scooped it out with a spoon (the same way you would with chocolate chip cookies) thinking they would spread out and cook like regular cookies. THEY DON'T! They stay exactly like that as they cook....they don't move at all (some of you experienced cooks are probably laughing at me again....I had no idea). They took forever to cook that way, and they weren't very good. They were edible, but not great.
So, for the second batch, I tried to be a little creative. Instead of extract, I used two of those mixes you're supposed to pour in a water bottle. I don't want to call it koolaid, but it's basically koolaid. I used one raspberry and one lemonaid (yes, they're very good together) and I actually put it in a ziploc bag and cut a tiny hole in the corner to squeeze it out of. I made these little dots with it (almost the shape of hershey kisses) because I didn't want these to have to cook as long as the first ones. The only problem is now I have about five hundred of them. It only took those about fifteen minutes to cook and they're very very good.
I don't like them as much as the ones my cousin made - the texture is different. They dissolve in your mouth like cotton candy. Next time, I might go with the splenda baking blend just to see if I like the texture better, but these are pretty good for now. |
|
Thu May 22, 2008 2:43 pm |
|
| luvs_torun
|
|
|
Here's a recipe for meringue cups (you can make cookies out of the recipe) that I posted a loooong time ago...
(I did use Splenda)
Easter Meringue Cups (p2 & 3)
http://www.southbeach-diet-plan.com/forum/viewtopic.php?t=56409& |
|
Thu May 22, 2008 4:06 pm |
|
| TeeniBikini
|
|
|
Okay - my baby cousin has these little yogurt bites that I'm really jealous of....I bought them for him because he's just learning to eat solid foods, but I tried them before I fed any to him and they're SOOOO good!
They dissolve fast, but they're not quite as airy as these meringue things. I wonder if it would be possible to mix in some yogurt with the meringue to make it more like the baby's snacks.
That's really what I was hoping for when I made these. :? I wish I was more creative with this stuff. |
|
Thu May 22, 2008 4:23 pm |
|
| rushsmom
|
|
|
| The Easter Meringue Cups from Luv_storun are incredibly good if you enjoy lemon flavored foods. Yummo! |
|
Thu May 22, 2008 7:11 pm |
|
| recipelover
|
|
|
These are already in my recipe summary sticky down in the Desserts section. They may give you other ideas too
Meringue Cookies:
Lemon Meringue Cookies
Peanut Butter Meringue Cookies
Mocha Crisps, Meringue Cookies, Sweet as Angels' Kisses
Chocolate Chip Walnut Meringues, Pumpkin Spice Meringues
In Assorted Desserts, look for: Angel Meringue Dessert, Blackberry Pavlovas, Pavlova |
|
Fri May 23, 2008 12:55 pm |
|