richnkim
New Member
Laurie I have a Meringue cookie that I adapted using Splenda. Would be glad to share with you, main ingredient is whipped egg whites.
Dale, I need this one please?
Laurie I have a Meringue cookie that I adapted using Splenda. Would be glad to share with you, main ingredient is whipped egg whites.
Meringue Cookies
3 large egg whites, room temperature
1⁄4 t cream of tartar
7⁄8 c splenda (original recipe calls for 3/4 cup of sugar)
1 t vanilla extract
1 1⁄2 c finely chopped or ground pecans or almonds
Instructions
Preheat oven 250 degrees. Line two baking pans with parchment paper. Beat egg whites until foamy add cream of tartar, beat until soft peaks. Add Splenda gradually until very stiff. Add vanilla and nuts. Spoon mounds of meringue mixture on parchment paper. After one hour of baking, check and may need to turn pan for even baking. Cookies are done when slightly ivory color and able to lift from parchment paper. When cookies are done turn off oven and leave in oven a couple of hours to dry. Store in air tight container.
I also have a cinnamon sugar pecan that I use Splenda with if you interested. Hope you enjoy.
Meringue Cookies
3 large egg whites, room temperature
1⁄4 t cream of tartar
7⁄8 c splenda (original recipe calls for 3/4 cup of sugar)
1 t vanilla extract
1 1⁄2 c finely chopped or ground pecans or almonds
Instructions
Preheat oven 250 degrees. Line two baking pans with parchment paper. Beat egg whites until foamy add cream of tartar, beat until soft peaks. Add Splenda gradually until very stiff. Add vanilla and nuts. Spoon mounds of meringue mixture on parchment paper. After one hour of baking, check and may need to turn pan for even baking. Cookies are done when slightly ivory color and able to lift from parchment paper. When cookies are done turn off oven and leave in oven a couple of hours to dry. Store in air tight container.
I also have a cinnamon sugar pecan that I use Splenda with if you interested. Hope you enjoy.
I don't do many cookies. When all the grandchildren are home, a double batch will hardly last 24 hours. When I do make them though, I make the oatmeal/raisin cookies that have the recipe under the Quaker Oats lid. I also make a sugar cookie that I got from "Good Old Days" magazine. Then there is my all-time favorite, Snickerdoodles. But it has been probably 6 or 7 years since I made any of them. I don't eat the cookies anyway. The most is will have of a batch is one cookie. I wonder if I made them with Splenda if the grandkids would eat them so fast. LOL
Okay, I'll be looking for it. I use that magazine I mentioned to read to the folks at a nursing home. It's got great stories in it and I have picked up a few old favorite recipes from it also. One of the stories one time was about "fried pies" that some mother made. Well, my mother made fried pies when I was young, so that really brought back memories. I don't think I saved the recipe, but I still have all the magazines. I would not make any of the fried pies for myself though. And the grandkids probably don't need them any more than I do. LOL They are all quite thin though as they seem to run off the calories they ingest.
Okay, I got it. I should make that and keep quiet about the Splenda and see if the grandkids say anything about the taste. If the cookies are still around after a couple of days, they won't have to say anything. But I could take that recipe and make some cookies for my weekly visit to the nursing home. I would bounce it off the dietician though just to be safe. I know there are some diabetics there. I took some of my jam made with Splenda and turned it over to the dietician to dole out to the residents. I have also given her some regular jam to take home with her. Got a hug for that!
I guess I have to admit now to further surprises. I put a couple of small jars of jam in that parcel that are made with Splenda. There is no sugar added, but there is of course some fructose in the fruit. The Splenda jams don't keep as well as regular jams, so once opened, you should use them in a week or two. That's why I put them in only 8 ounce jars. The two Splenda jams are pear and Boysenberry. The third jar is regular blueberry jam. The recipes for the Splenda jams are included in the box of pectin when you buy the box. I don't know what the difference in the pectin is, but it is different in the labeling on the box.
Oatmeal raisin and White Chocolate Macadamia Nut cookies are my 2 all time favorite cookies.