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Old 08-06-2013, 09:28 AM   #1
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Any success with meringue cookies?

I Found a few recipes on here but one recipe had to be left in the oven overnight and one didn't mention temperature to cook at.

So I am curious as to what's the latest on the meringue cookie front? I tried to make a pavlova using tagstose but that failed...
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Old 08-06-2013, 11:33 AM   #2
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I have made excellent pavlovas using erythritol. I don't have the recipe, sorry, but suggest that as a starting point.
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Old 08-06-2013, 11:49 AM   #3
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I only know that you can't make them with Splenda. They turn out nasty. The commercially made ones are made with maltitol or some other sugar alcohol.
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Old 08-06-2013, 11:54 AM   #4
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Okay :/

These are what I've found on here:

chocolate meringue cookies
3 egg whites, room temp
1/4 tsp cream of tarter
2/3 cup splenda or you sweetner of choice
1 & 1/2 tblsp hershey cocoa
1 tsp vanilla

In large bowl combine egg whites, vanilla and cream of tarter, mix with electric mixer until soft peaks form, about 3-4 mins on high. Add splenda and mix until mixture forms stiff peaks and looks glossy. Maybe another 3-4 mins.
Mixture shoudl not move if you tip the bowl sideways.
Add cocoa and fold into egg white mixture.

YOU may also add 1/2 cup of you favorite mini choco chips but I AM NOT that free just yet.

Drop by heaping teaspons onto cookie sheet covered with parchment paper.
Bake 25 mins. remove, let cool and enjoy!

Pecan Meringue Cookies
2 egg whites at room temperature
1/4 tsp. cream of tartar
1/3 cup Splenda/Diabetisweet combination
1/2 tsp. vanilla extract
1/2 cup finely chopped pecans

Topping:
1/4 cup of sf chocolate chips melted

Preheat oven to 350 while you are making the cookies. Line baking sheets with parchment paper.

Beat egg whites and cream of tartar on high speed until foamy. Gradually add
sweetener a bit at a time and beat for about 3 minutes until stiff peaks form.
Fold in vanilla and pecans. Drop by teaspoonfuls on parchment lined cookie
sheets. Place in oven. TURN OFF OVEN AND LET SET FOR 8 HOURS OR OVERNIGHT.

Remove from oven and melt sf chocolate chips in microwave and drizzle on top of each cookie.

PS: This would make a wonderful pie crust, too.. filled with chocolate pudding.

Strawberry Meringue Cookies
3-4 egg whites
1/2 cup splenda
1 tsp. vinegar(white)
1-2 tsp. strawberry flavored sugar free jello powder(depends on how strong a flavor you like)

Preheat oven to 275. In large bowl beat egg whites and vinegar till soft peaks add splenda gradually mix in sf jello powder. Mix till stiff peak. Dollop or pipe onto parchment lined cookie sheet bake for 25 minutes or till crispy pull out of oven let air dry 1 hour and store in airtight container. I put mine in a plastic bag snip the end and pipe out. I like the smaller ones and this way to me is easier. When using piped verision it makes about 60 small bite size pieces if you make larger one increase the time to make sure the get dry and crispy inside

I notice they use splenda and don't seem to have any complaints. Hmmmmm
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Old 08-06-2013, 12:37 PM   #5
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Go to Birgit Kerr's website. She make them using different sweetners. I made them and loved them. They were wonderful. I want to try them with different sweetners. She uses ideal and I can't. She also use 1 T. of polyd. Just google her name and then search her site. They are well worth the trouble.
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Old 08-06-2013, 12:40 PM   #6
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Carolyn from all day i dream about food has a link to a meringue recipe that I've found works pretty well. For that one i subbed powdered egg whites an water for the liquid whites and that seemed to work well. I made vanilla and also rosewater meringues with that recipe.
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Old 08-06-2013, 12:58 PM   #7
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I've made them in the past and really liked the ones I made. I have no idea what recipe I used, but I'm sure I used splenda.

The problem I had though was what to do with all the leftover yolks. What do others do with them? It has been years, but I seem to remember a little control issue with them too. They are so light and it doesn't feel like you are getting much so I want more.
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Old 08-06-2013, 02:05 PM   #8
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Ok, thanks for the advices! I'll try Carolyn's recipe tomorrow.
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Old 08-07-2013, 09:53 AM   #9
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Leftover yolks are great for making blender hollandaise or mayo - or feed to the critters! My cats LOVE egg yolks.

As for the meringue cookies, like Linda Sue, I made some with Splenda and they were awful. It was like biting into styrofoam.
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Old 08-07-2013, 04:48 PM   #10
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i just wanted to add that apparently the LC Foods Marshmallow fluff can be cooked into meringues. I will try this out today to verify and let you know the results
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Old 08-08-2013, 01:59 AM   #11
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I made Carolyn's last night. They were ok today. Had a really cold taste and all of them weren't crispy. I put my oven on the lowest setting this morning and cooked them an hour. They're in the oven still. I'm gonna see if they're all crisp later. I hope they are.
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Old 08-09-2013, 06:26 PM   #12
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the lc foods marshmallow fluff does work and makes an AWSOME meringue aslong as you dont open the oven door, but as my oven seal is broken mine would sink into crispy little mcdonalds like crunchy cookies that are chewy LOL.... they taste exactly like meringues but flat - plus my oven door is dirty so i opened it to check the inside progress, and ruined two batches lol, the third turned out ok considering the seal of the oven is broken and the heat escapes but if your oven works well and dont open it for 3 hours, you will have success. They are really crisp and chewy on the inside-

alonewithyou - be sure to let us know if carolyns turn crispy, as im now out of the LC foods marshmallow fluff, and going to have to make them from scratch

heres a photo of my deflated "mcdonalds like" cookies

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Old 08-10-2013, 02:35 AM   #13
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Yes they did turn out crispy. I used the fan setting on my oven on 150F for an hour or so the second day. I think I was supposed to use the fan setting all along but I dont think the recipe said so.. How did you make those? I think I have an old PACk of marshmallow mix powder.
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Old 08-10-2013, 06:15 AM   #14
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thats great news... im going to have to try carolyn recipe aswell !! The marshmallow fluff is easy, just requires some vanilla essence and 2 egg whites, 3 tsp of stevia extract (i like mine super sweet) and two tsp Powdered Erithitol. I followed directions on the back, but the third lot i skipped adding a tbs of water and sprinkled the mix in once i got my two egg white fluffy.

They taste soooo yummy and like authentic meringues but i will warn anyone who may try them, dont eat to many - i lost a bit of self control and ate the whole bag, and i think its main ingredient is polydextrose so i had to cancel any plans for the day - luckily i dont suffer any other side effect except for excessive gas. But when i say excessive, i mean excessive. Fine if you live on your own, or dont have plans for later, but not advisable if you do have plans, i could literally see a "air bubble" moving near my hip bone when i layed down ... it was like watching your belly during pregnancy and seeing the babies foot move LOL .... i sure learnt my lesson the hard way - which is to limit my treats lol... the next lot i will make, and will again open the oven door to make them flat again, then might dip them in chocolate or something, try and make them super rich and satisfying so i can be happy with 2-3 only haha
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Old 08-10-2013, 06:22 AM   #15
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Quote:
Originally Posted by rosethorns View Post
Go to Birgit Kerr's website. She make them using different sweetners. I made them and loved them. They were wonderful. I want to try them with different sweetners. She uses ideal and I can't. She also use 1 T. of polyd. Just google her name and then search her site. They are well worth the trouble.
Hi Rosethorns, iv found carolyns recipe for meringues and plan to try it, but im also very interested in having a look see at bridget kerrs recipe for meringues, i tried to google her name, then added meringues, then tried bridget kerr low carb etc, but nothing seams to be showing up...which may be due to location (as im in australia so my google results would be different to yours) are you able to give a ruff name of what the website is called so i can try a google search on her site?


Sorry, just an update that is Birgit Kerr - my mistake, i found it :P

Last edited by bl0nd3y; 08-10-2013 at 06:27 AM..
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Old 08-10-2013, 12:07 PM   #16
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Imade therecipe listed above for the chocolate meregue cookies with chocolate chips...they turne out cruncy but I could have let them cook a bit longer... used powdered erythritol as sweetener. maybe if I had put them in a pastry bag a droped them they would have been prettier...oh well they taste very good.
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Old 08-10-2013, 11:57 PM   #17
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Cool! They look real good
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Old 08-11-2013, 12:33 PM   #18
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Quote:
Originally Posted by lterry913 View Post


Imade therecipe listed above for the chocolate meregue cookies with chocolate chips...they turne out cruncy but I could have let them cook a bit longer... used powdered erythritol as sweetener. maybe if I had put them in a pastry bag a droped them they would have been prettier...oh well they taste very good.
Terry they look great. Are they crunchy? Good flavor?

When we tried to make them w/ powdered Splenda and they didn't crunch up. Just nasty.
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Old 08-11-2013, 12:53 PM   #19
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The thinner you make them the crunchier the get... these taste like what you would get commercially...not tooo hard or soft... crunch but melt in your mouth...I have made the same recipe into small stick shapes using a pastry bag(tedious but worked) and baked till very crisp to use in place of chocolate graham sticks for dessert cheese ball...I just baked them and let them cool in the oven...very crisp

I shhould have taken the time to make them look pretty when scooping them out...they look kinda yuk but taste great.
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Old 03-22-2014, 08:47 PM   #20
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So I'm trying to figure this out this week.

Made one batch with a bit of xylitol and rest was bulk Splenda... Stayed chewy and didn't come off the parchment.

I have a batch in the drying phase (ie overnight) in the oven now- made with 1.5 T sugar and a few drops sweetzfree liquid Splenda. I don't think I whipped enough bc I only got 21 when I should've gotten 30.

Will report tomorrow how this goes. Next, I'll try erythritol, I may have some powdered (or I may have tossed it all, it was starting to aggravate my tummy... But there MUST be a way to get sf meringue cookies at home!
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Old 03-23-2014, 11:34 AM   #21
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Originally Posted by sorenkkg View Post
So I'm trying to figure this out this week.

Made one batch with a bit of xylitol and rest was bulk Splenda... Stayed chewy and didn't come off the parchment.

I have a batch in the drying phase (ie overnight) in the oven now- made with 1.5 T sugar and a few drops sweetzfree liquid Splenda. I don't think I whipped enough bc I only got 21 when I should've gotten 30.

Will report tomorrow how this goes. Next, I'll try erythritol, I may have some powdered (or I may have tossed it all, it was starting to aggravate my tummy... But there MUST be a way to get sf meringue cookies at home!
I've never used plain Erythritol but I tried using Truvia once and that was a bust. It didn't dissolve in the egg whites so it was crunchy. I don't remember what else went wrong but they went in the trash. I think that the commercial sugar free meringues are made with evil maltitol or sorbitol.
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Old 03-24-2014, 09:06 PM   #22
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Mine wefe good but uneven, maybe a dissolving issue (bottom of bowl vs top) as well as moving the sheets around.

Im reading that others used powdered sweetener, or superfine sugar in real ones... Will check my stash tomorrow.
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Old 03-25-2014, 07:49 PM   #23
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I did some with just E today, perfect form, dryness (needs more time, but the one i tested was ok). Just the cooling sensation is the issue. Ill try mixing with maybe diabetisweet next.
Encouraged though!
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