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Meringues, Low-Carb (P, TNT)
Source: "Fantastic Foods with Splenda"
Yield: 18 2" cookies

3/4 cup sucralose-type sweetener
3 tbsp. sugar
2/3 cup water
3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1/2 tsp. orange, lemon, peppermint, or other extract (optional)

Preheat oven to 275°F. Line baking sheet with parchment or foil.

Combine sweetener, sugar, and water in a saucepan over moderately high heat. Swirl pan by its handle, but do not stir while syrup comes to a boil. Cover pan, reduce heat, and let simmer.

In a large bowl, beat egg whites until foamy. Beat in cream of tartar and increase speed until egg whites form stiff peaks.

Remove cover from sugar syrup and insert candy thermometer. Boil until it reaches 235°F. Immediately remove from stove and gradually add boiling syrup into egg whites while beating vigorously.

Beat in vanilla and extracts until mixture is very stiff (5 to 6 minutes).

Drop by tablespoons or pipe through a pastry bag onto baking sheets. Bake 1 hour, turn off oven and allow meringues to cool in the oven until they can be easily removed from parchment paper.

Poster's Notes:
Quoting from "Fantastic Foods with Splenda": "The common method of beating egg whites and sugar until stiff does not work using Splenda. But, the Italian method where boiling sugar syrup is beaten into stiffened egg whites, does." Here is their recipe in which Splenda is used as a substitute for most of the sugar in meringues.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: Calories 15; Carbs. 3g; Protein 1g; Fat 0g