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3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup splenda
1/2 teaspoon vanilla extract
16 miniature semisweet chocolate chips for -- (16 to 24)
the eyes--use nuts or chopped
Darrell Lea bar.
How To Prepare:
1. Line 2 baking sheets with cooking parchment or butter sheets and dust with flour.
2. In a deep bowl, with a mixer at high speed, whip egg whites and cream of tartar to a thick foam. Beat in sugar/sweetener 1 Tablespoon every 30 seconds. Whip until meringue holds very stiff peaks.
3. Beat in vanilla.
4. Spoon meringue into pastry bag fitted with 1/2 inch
plain tip, or spoon into 1/2 gallon plastic bag and
cut corner off to make 1/2 inch wide opening. Pipe
meringue onto baking sheet into ghostly shapes about 1/4
to 1/2 inch thick and 2 to 4 inches wide and 4 to 6 inches
long, spacing about 2 inches apart. Press in chocolate or
nuts for eyes.
5. Bake in a 200 degree oven until meringues begin to turn
pale gold and are firm to the touch 1 1/4 to 1 1/2 hours.
Switch pan position halfway through baking. Turn off heat
and leave oven door closed for another hour.
Source: "adapted from Sunset Magazine"
NOTES : Counts for choc chips/nuts/darrel lea not included in totals.
Carbs per serving - include all nutritional information if known: