Angel Bites Recipe - Allrecipes.com
  • READY IN 35 mins

Angel Bites

Recipe by  

"A uniquely satisfying and indulgent guilt-free dessert!"

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Original recipe makes 5 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

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 SPLENDA® 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.
  5. Assemble Angel Bites. Just before serving, sandwich Angel Bites with filling of choice. Place filling on the bottom of one Angel Bite and top with another so that the bottoms of the Angel Bites are facing each other and the filling is sandwiched between them. Repeat with remaining Angel Bites.
Kitchen-Friendly View

Footnotes

  • Note
  • Serving Size: 6 assembled angel bites
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2008

I've found that you really need to whip the egg whites to a stiff peak to make this work. I use 1/2 C splenda, and always include a little bit of vanilla to give it more flavor. If you put the mixture into a pastry bag (or a plastic bag with a cut tip) you can pipe them into shapes. I made ghosts for halloween with little mini-chocolate chip eyes. Great for kids' halloween parties.

 
Most Helpful Critical Review
Aug 05, 2008

Just didn't taste good and texture wasn't any better. I tried again with double the Splenda but it didn't help. The outer "skin" literally sticks to my teeth. Will not attempt again.

 

17 Ratings

Dec 03, 2007

it didnt work when i made it. can someone please help me? it was just liquid

 
Sep 04, 2007

A fun dessert but quite bland. You can taste the egg.

 
Nov 21, 2006

A little light and bland, but pretty and a fun texture.

 
Aug 10, 2009

To whip the egg whites, they should be room temperature They will only whip correctly in a glass or metal bowl.

 
Jul 30, 2009

Anytime you whip egg whites add 1/4 teaspoon Cream of Tartar - it stablizes the end product. To me they tasted better not great, the next day.

 
Apr 01, 2008

I didn't care much for the texture or the flavor.

 

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Nutrition

  • Calories
  • 25 kcal
  • 1%
  • Carbohydrates
  • 1.8 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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