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....and perhaps good for you too. I have written about these before,
but have decided to call them marshmallows rather than meringues, since they have the texture, taste and looks of a very slightly roasted marshmallow when done according to my recipe. Use 6 egg white...not even a drop of egg yolk. Add an eighth teaspoon of cream of tartar. No more or they will get tough. It is optional though, so if you don't already have it, forget the cream of tartar. What it is supposed to do is enhance the bubbling to make the meringues lighter. Anyway, beat on highest speed in a mixing bowl about 5 min until they are a little, but not too stiff. Add 13 Splenda packets. Do not use Sweet n Low or they will taste bitter. Do not use Equal because heating degrades that sweetner and they won't be sweet. Beat in the Splenda a few seconds. Place six meringues on a parchment (I use a brown paper bag) so they look like cow patties. Sprinkle on a few drops of vanilla to each meringue top. Bake at 300 degrees for only 10 min. If they are not just very slightly turning brown on the top, just turn off the oven and let them sit in there another 5 min. or so. Remove, slide a knife under each one and enjoy. I like to add some sugar-free Smuckers syrup to each bite as I eat them. What a treat....and at only 150 cal. and 18 gm. of protein for the entire 6 meringues. dkw |
#2
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![]() wrote in message ... ...and perhaps good for you too. I have written about these before, but have decided to call them marshmallows rather than meringues, since they have the texture, taste and looks of a very slightly roasted marshmallow when done according to my recipe. Use 6 egg white...not even a drop of egg yolk. Add an eighth teaspoon of cream of tartar. No more or they will get tough. It is optional though, so if you don't already have it, forget the cream of tartar. What it is supposed to do is enhance the bubbling to make the meringues lighter. Anyway, beat on highest speed in a mixing bowl about 5 min until they are a little, but not too stiff. Add 13 Splenda packets. Do not use Sweet n Low or they will taste bitter. Do not use Equal because heating degrades that sweetner and they won't be sweet. Beat in the Splenda a few seconds. Place six meringues on a parchment (I use a brown paper bag) so they look like cow patties. Sprinkle on a few drops of vanilla to each meringue top. Bake at 300 degrees for only 10 min. If they are not just very slightly turning brown on the top, just turn off the oven and let them sit in there another 5 min. or so. Remove, slide a knife under each one and enjoy. I like to add some sugar-free Smuckers syrup to each bite as I eat them. What a treat....and at only 150 cal. and 18 gm. of protein for the entire 6 meringues. dkw Why do you put the vanilla directly on the meringue rather than incorporating it into the mix? -- Liz |
#3
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On Dec 5, 7:25 pm, "Elizabeth Blake"
wrote: wrote in message ... ...and perhaps good for you too. I have written about these before, but have decided to call them marshmallows rather than meringues, since they have the texture, taste and looks of a very slightly roasted marshmallow when done according to my recipe. Use 6 egg white...not even a drop of egg yolk. Add an eighth teaspoon of cream of tartar. No more or they will get tough. It is optional though, so if you don't already have it, forget the cream of tartar. What it is supposed to do is enhance the bubbling to make the meringues lighter. Anyway, beat on highest speed in a mixing bowl about 5 min until they are a little, but not too stiff. Add 13 Splenda packets. Do not use Sweet n Low or they will taste bitter. Do not use Equal because heating degrades that sweetner and they won't be sweet. Beat in the Splenda a few seconds. Place six meringues on a parchment (I use a brown paper bag) so they look like cow patties. Sprinkle on a few drops of vanilla to each meringue top. Bake at 300 degrees for only 10 min. If they are not just very slightly turning brown on the top, just turn off the oven and let them sit in there another 5 min. or so. Remove, slide a knife under each one and enjoy. I like to add some sugar-free Smuckers syrup to each bite as I eat them. What a treat....and at only 150 cal. and 18 gm. of protein for the entire 6 meringues. dkw Why do you put the vanilla directly on the meringue rather than incorporating it into the mix? -- Liz- Hide quoted text - - Show quoted text - Because water is the nemesis of meringues. The meringues won't whip up properly in humid weather even, so adding any liquid will decrease the volume and lightness of the meringues, but if you sprinkle them on, this won't happen. As an alternative, you can spoon out the bulk of the meringue, then mix in the vanilla with the small remaining portion of meringue, then veneer the vanilla laden portion onto the un- vanilla portion. I like my method better though, because I bite through each meringue as I eat it so essentially get the flavor of vanilla in each bite plus the vanilla remains more concentrated and gives you a stronger vanilla taste. Whenever I have mixed in the vanilla, I don't taste it so much. If you want an even stronger vanilla taste, don't add the vanilla at all until they come out of the oven. It remains as droplets of liquid, but the taste is better. It might drip a little, but since I eat mine by adding the Smuckers sugar free syrup to each bite, I am a pro at avoiding liquid dropping from my meringues as I eat them. I just ate my six. I eat them EVERY day, and love them. dkw |
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