Sugar-free Meringue Cookies

(Hi! If you’re looking sugar-free meringue recipes or other HCG or diet recipes, check out the recipe page of my other blog, where I’ve got things organized a little better. :-) )

I started making sugar-free meringue cookies because I was looking for something to eat while I was doing the very restrictive HCG diet. My first few attempts were complete failures. I could never get the texture right – sometimes they were undercooked and were too gooey, but usually they were too dry and it was like eating cardboard. So one day I decided that I was going to make a batch every night, with slight variations, until I came up with the perfect recipe (you can read about it HERE).

Despite all my blog posts about meringue cookies, I just realized that I never posted the basic recipe and instructions!

I REALLY love these cookies. They’re especially perfect for that 3:30 snack that I seem to need every day when I’m at work.

Sugar-free Meringue Cookies

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Prep time: 10 min
Cook time: 48 min
Ready in: 58 min
Yields: 36 bite-sized cookies

Ingredients:

½ cup liquid egg whites AT ROOM TEMPERATURE (this is equivalent to 3 egg whites)
¼ teaspoon Cream of Tartar
2 Tbs. Truvia

Instructions:

1. Place the liquid egg whites into a metal bowl and let them warm up to at least room temperature. (Sometimes I’ll place the bowl on the oven while it’s pre-heating so the egg whites get even warmer.)

2. Preheat oven to 215 degrees Fahrenheit.

3. Line a cookie sheet with parchment paper.

4. Beat the eggwhites for about 5 minutes, until they start to stiffen.

5. Slowly add in the Cream of Tartar while continuing to beat the egg whites.

6. Slowly add in the Truvia while continuing to beat the egg whites. (The total beat time is about 10 minutes. )

7. Use a spoon to dollop the egg whites on to the parchment paper (I like to make 36 bite-sized cookies).

8. Put the tray in the oven for 25 minutes.

9. Rotate the tray and leave it in for another 23 minutes.

10. When the time is up, turn the oven off but leave the cookies in there for at least an hour, then transfer them to an airtight container. (This is important during the summer months when it’s humid. In the winter I usually take the tray out after only 10 minutes and leave them on top of the stove.)

All finished:

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NOTES

Ingredients:

The recipe comes out perfectly fine when you use liquid egg whites. But on the few occasions when I’ve been able to use real egg whites, well, you can definitely taste the difference.

Also, as far as the sweetener is concerned:  So far I’ve tried Sweet Leaf, Truvia, Stevia in the Raw, and various brands of liquid Stevia. I find that Truvia is the best, especially for baking, because there is less of a nasty, bitter aftertaste. I’ve read that there is debate over whether Truvia is truly “natural,” because of some of its ingredients. Honestly, I don’t care. It tastes the best, so that is what I use.

Preparation:

You’ll know that the egg whites have been perfectly beaten when you’re able to turn the bowl upside down without the meringue falling out.

Cooking:

I rotate the tray halfway through because in my oven they don’t cook evenly if I don’t do that. But I’ve read some recipes that say you shouldn’t open the oven when you’re cooking them. So…yeah, I don’t know.

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So that’s my recipe. I hope you enjoy it, and that it brings you as much diet-relief as it has brought me! xoxo

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About notchangingmyname

I'm a thirty-something, about-to-be-divorced, former blogger trying to navigate single life.
This entry was posted in Blog, Cooking, Food, HCG, Personal, Recipes and tagged , , , , , . Bookmark the permalink.

2 Responses to Sugar-free Meringue Cookies

  1. Paula says:

    Can you add things to these like coconut or flavorextracts, cocoa, etc?

  2. Donna says:

    Hello, I’m wondering the same thing as above, have you tried making a chocolate or vanilla version and do you have any tips? Thanks, and thanks for all your hard work trying to get these just right!

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