Low Carb Flavored Meringue Cookies Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jan. 18, 2012
they taste great a first, but have a negative after taste.
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Photo by Jenny Miloch

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Reviewed: Dec. 22, 2011
Addicted. These are dangerously delicious.
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Reviewed: Dec. 22, 2011
For *sugar free* cookies these are great but I wouldn't make them again unless I needed a sugar free cookie. I notice that two of the reviewers for this cookie made substantial changes to the recipe so that they are rating a different product. I made no modifications to this recipe and I found the cooking time to be a little long. Even in a 250 degree oven they browned a little more than I liked and have a slightly bitter aftertaste a result. I found that the large size (0.60 oz) sugar-free Jello box had more gelatin than I needed for this recipe. I will probably try these again but I will check them before the full 1.5 hours is up.
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Reviewed: Oct. 3, 2011
I just made these, with a couple of small changes; I didn't have sugar free gelatin mix, so one batch I used instant decafe coffee, then made a second batch - divided in half...one half I added fresh grated tangelo (like an orange) rhind, then the second half of the batch, I used poppy seeds and pure almond extract to replace the gelatin flavoring. The batters were delish, still waiting on them coming out of the oven, I can hardly wait to try them cooked!
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Photo by Tracy Burton

Cooking Level: Intermediate

Home Town: Gig Harbor, Washington, USA
Reviewed: Sep. 6, 2011
I added the entire box of geletin with the one cup of splenda. I also added 2 tsp of vanilla. I folded in 1/2 cup of semi sweet chocolate chips at the end. I set the oven at 200 and baked for 3 hours then turned it off and let rest in the oven for another hour....Wow these are delicous! No one would ever know they had spleda in them. Granted the chocolate chips added some cals to it, but 2 - 3 chips per cookie is nothing. I can't wait to make with other jello flavors!!!
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Reviewed: Aug. 1, 2011
I made this last night – my very first attempt at meringue cookies. They turned out well! I only made a half batch since there’s no way I’d eat 4 dozen. I used Splenda and cherry no-sugar gelatin mix. Here are my notes: (1) I didn’t have parchment paper, but I put them on baking stones and they worked just fine. (2) I had a terrible time with piping them onto the stones, but that’s a testament to my own inexperience with piping, I suspect. (3) I made them smaller than the size suggested and it’s a good thing because these are VERY sweet. They actually do taste a little like cotton candy, as advertised. (4) I shortened the baking time since I had smaller cookies, and took them out of the oven without waiting for them to cool because I was out of time to wait for them. They’re a little crackled, but still just fine. These ended up being bright neon pink sweet, crumbly treats. I read that sugar substitutes wouldn’t let the egg proteins get the stiffness that they need for a proper meringue and, since this is my first try, I’m not sure if maybe it should have gotten more stiff than it did. But it seemed to work out well in the end and they taste delicious!
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Cooking Level: Intermediate

Living In: Bluffton, South Carolina, USA

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