Low Carb Flavored Meringue Cookies
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!
69 users found this review helpful
Aug. 1, 2011