"A very light and airy low carb treat that satisfies any sweet tooth. You are able to change the flavor to suit your taste. The secret is sugar-free gelatin! This is an easy recipe and they bake up beautiful every time. My son enjoys strawberry. He says they taste like cotton candy!" — Alisa in TX
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1 1/2 teaspoons
sugar-free strawberry Jell-O® mix
granulated no-calorie sugar substitute (such as Splenda®)
egg whites at room temperature
cream of tartar
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!
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.
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!!!
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!
This is the first time I've tried sugar-free meringues, but I really liked them. I'm on a low carb diet and it is difficult to find something sweet and satisfying without giving in and sticking your whole head in a bag of chocolate chips. I used peach flavored sugar-free gelatin and otherwise followed the directions to the letter. The batter is super easy to make (good thing since it takes a while to get results!) and my kids even helped. Just make sure to check on these before the 1.5 hours is up BUT DON'T OPEN THE OVEN DOOR. JUST TURN ON THE LIGHT AND MAKE SURE THEY AREN'T GETTING TOO BROWN! Taste is yummy, as I don't get the aftertaste using the peach gelatin, and I will be making these many more times :)
These are great, but VERY sweet! Because of this, I strongly recommend making them smaller than golf balls (you can always have more than one!). It seems like most of the negative reviews are from people who don't like Splenda (if you hate it and think it has an aftertaste, why make a recipe where it is an essential ingredient?) or people comparing them to traditional meringues made with sugar. I think we would probably all eat regular meringues instead if that was an option! However, for those of us limiting our sugar intake, these are amazing! BEST OF ALL? They're both sugar-free AND low-carb (something you aren't going to find in sugar-free cookies or candies at the grocery store).
Addicted. These are dangerously delicious.
This was my first attempt at meringue cookies and I must say it was a lot easier than I thought it would be. The only thing is that I thought the after taste was for some reason on the salty side. Maybe a little less salt next time! ***Update- I made these cookies again and this time left out the salt completely. It did not change the structure of the cookie and eliminated the salty after taste mentioned previously. There still is the artificial sweetener after taste present but I can get past that (especially when I'm craving something sweet and watching my carbs)!
* Percent Daily Values are based on a 2,000 calorie diet.
Low Carb Flavored Meringue Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: < 1
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