Meringue Cookies ok?

iVillage Member
Registered: 05-28-2004
Meringue Cookies ok?
6
Tue, 06-15-2004 - 11:06pm
I found a recipe for "Forgotten Kisses", a type of meringue cookie. I got the recipe from Emeril on foodnetwork.com. No nutritional info. was listed so I'm wondering if they would be ok to have. It calls for 'superfine sugar' but I planned to use Splenda. The recipe is as follows:

Meringue Cookies ("Forgotten Kisses")

Recipe Summary

Difficulty: Easy

Prep Time: 20 minutes

Inactive Prep Time: 30 minutes

Cook Time: 2 hours

Yield: about 4 dozen cookies

2 large egg whites, at room temperature

1/2 teaspoon cream of tartar

2/3 cup superfine granulated sugar

1 teaspoon vanilla extract

1 cup semisweet chocolate chips or finely chopped semisweet chocolate

1 cup finely chopped walnuts


Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.

In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

TIA,

Josie

Avatar for barelylucid
iVillage Member
Registered: 03-26-2003
Wed, 06-16-2004 - 7:14am
Hi,

Just a word of warning from my own experience - I tried making meringues with Splenda, and the finished product had such a horrible aftertaste that all the cookies promptly went in the garbage!

Usually, I have no problem cooking with Splenda. I think that, in this case, since the other ingredients are so subtle (egg whites, etc.), the chemical aftertaste was able to come through much stronger than usual.

Good Luck!

Holli

iVillage Member
Registered: 04-01-2004
Wed, 06-16-2004 - 8:09am
The recipe would be legal in phase 2 with the sugar substitution.
Photobucket
iVillage Member
Registered: 03-25-2003
Thu, 06-17-2004 - 1:24pm

Hi Josie. I found sugar free/fat free meringue cookies at the grocery store. The brand name is Miss Meringue. You can check them out at:


http://www.missmeringue.com/about_us/sugarfree.asp


Before you buy them, let Cathy and Susan tell you whether they're SBD friendly or not. They are also a bit pricey and are 40 calories per cookie.

Sophie
iVillage Member
Registered: 04-01-2004
Thu, 06-17-2004 - 4:25pm

Judy,


Not a great choice.

Photobucket
iVillage Member
Registered: 03-25-2003
Thu, 06-17-2004 - 5:22pm
Thank you! It's so great to be able to run these things by you and Susan
Sophie
iVillage Member
Registered: 06-03-2004
Thu, 06-17-2004 - 6:49pm
I was just thinking about making meringues with splenda! That's a good point about the egg whites being subtle, and letting the chemical taste come through. Maybe you could add some unsweetened cocoa, or espresso powder, or both to help combat that? I like adding mint extract too.... I have to make cookies for my Dad this weekend (father's day) so I figured I might as well try these....

I'll let you know how it goes with the powders/extract!

Stella