meringue type cookies

In article ,
"Jenny" wrote:

The low carb macaroons I made with splenda were disgusting, suitable only
for packing material. What was really depressing was that they looked so
much like the real thing.

The sugar is what gives macarrons their texture and structure. Without it
you just have egg white.

-- Jenny

Dear Jenny,

Could you please post the macaroon recepie? I bet it can be made with
xylitol and have perfect taste and texture.

thanks lots,

Josh

Joshua,

The message you were quoting (which was old) was referring to merangues not
macaroons. I can't remember the discussion, but I do remember the horrible
whipped eggwhite and spenda monstrosities I attempted.

I now make a version of the Lamson Adventure macaroons which are delicious
and very low carb. I have a batch on the kitchen table even as I type.

http://lamsonadventures.com/recipes/macaroons.htm

-- Jenny

168.5/137

Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really lose each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb Treats *
Should You Count that Low Impact Carb? * Curing Ketobreath * Exercise
Starting from Zero * NEW! Do Starch Blockers Work?


"Joshua" wrote in message
...
In article ,
"Jenny" wrote:

The low carb macaroons I made with splenda were disgusting, suitable
only
for packing material. What was really depressing was that they looked so
much like the real thing.

The sugar is what gives macarrons their texture and structure. Without
it
you just have egg white.

-- Jenny

Dear Jenny,

Could you please post the macaroon recepie? I bet it can be made with
xylitol and have perfect taste and texture.

thanks lots,

Josh

Thank you for the recipe. I have a question about the Splenda - does it mean
2 tbsp Splenda + 3 grams of Splenda?

"Jenny" wrote in message
...
Joshua,

The message you were quoting (which was old) was referring to merangues
not
macaroons. I can't remember the discussion, but I do remember the horrible
whipped eggwhite and spenda monstrosities I attempted.

I now make a version of the Lamson Adventure macaroons which are delicious
and very low carb. I have a batch on the kitchen table even as I type.

http://lamsonadventures.com/recipes/macaroons.htm

-- Jenny

168.5/137

Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really lose each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger
Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb Treats *
Should You Count that Low Impact Carb? * Curing Ketobreath * Exercise
Starting from Zero * NEW! Do Starch Blockers Work?


"Joshua" wrote in message
...
In article ,
"Jenny" wrote:

The low carb macaroons I made with splenda were disgusting, suitable
only
for packing material. What was really depressing was that they looked
so
much like the real thing.

The sugar is what gives macarrons their texture and structure. Without
it
you just have egg white.

-- Jenny

Dear Jenny,

Could you please post the macaroon recepie? I bet it can be made with
xylitol and have perfect taste and texture.

thanks lots,

Josh

I think it means only two tablespoons (which is six teaspoons, which
comes out to three grams, each teaspoon being one half a gram).

revek

"RF" wrote in message
news:Ygrhb.54900$vj2.44831@fed1read06...
Thank you for the recipe. I have a question about the Splenda - does
it mean
2 tbsp Splenda + 3 grams of Splenda?

"Jenny" wrote in message
...
Joshua,

The message you were quoting (which was old) was referring to
merangues
not
macaroons. I can't remember the discussion, but I do remember the
horrible
whipped eggwhite and spenda monstrosities I attempted.

I now make a version of the Lamson Adventure macaroons which are
delicious
and very low carb. I have a batch on the kitchen table even as I
type.

http://lamsonadventures.com/recipes/macaroons.htm

-- Jenny

168.5/137

Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really
lose each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger
Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb
Treats *
Should You Count that Low Impact Carb? * Curing Ketobreath *
Exercise
Starting from Zero * NEW! Do Starch Blockers Work?


"Joshua" wrote in message

...
In article ,
"Jenny" wrote:

The low carb macaroons I made with splenda were disgusting,
suitable
only
for packing material. What was really depressing was that they
looked
so
much like the real thing.

The sugar is what gives macarrons their texture and structure.
Without
it
you just have egg white.

-- Jenny

Dear Jenny,

Could you please post the macaroon recepie? I bet it can be made
with
xylitol and have perfect taste and texture.

thanks lots,

Josh

The Lamson Adventures recipes give measurements in both US (tablespoons) and
International (grams) measurements.

I make my macaroons with 1 tbs Splenda and 2 Tbs Amaretto DaVinci sugar free
syrup and leave out the almond extract because the syrup provides the
flavoring.

-- Jenny

168.5/137

Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really lose each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb Treats *
Should You Count that Low Impact Carb? * Curing Ketobreath * Exercise
Starting from Zero * NEW! Do Starch Blockers Work?


"RF" wrote in message
news:Ygrhb.54900$vj2.44831@fed1read06...
Thank you for the recipe. I have a question about the Splenda - does it
mean
2 tbsp Splenda + 3 grams of Splenda?

"Jenny" wrote in message
...
Joshua,

The message you were quoting (which was old) was referring to merangues
not
macaroons. I can't remember the discussion, but I do remember the
horrible
whipped eggwhite and spenda monstrosities I attempted.

I now make a version of the Lamson Adventure macaroons which are
delicious
and very low carb. I have a batch on the kitchen table even as I type.

http://lamsonadventures.com/recipes/macaroons.htm

-- Jenny

168.5/137

Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really lose
each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger
Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb Treats
*
Should You Count that Low Impact Carb? * Curing Ketobreath * Exercise
Starting from Zero * NEW! Do Starch Blockers Work?


"Joshua" wrote in message
...
In article ,
"Jenny" wrote:

The low carb macaroons I made with splenda were disgusting, suitable
only
for packing material. What was really depressing was that they
looked
so
much like the real thing.

The sugar is what gives macarrons their texture and structure.
Without
it
you just have egg white.

-- Jenny

Dear Jenny,

Could you please post the macaroon recepie? I bet it can be made with
xylitol and have perfect taste and texture.

thanks lots,

Josh

Thanks to both of you for your replies I did try a conversion site to see if
they were the same thing but thought it said something different, but I
suspected they may be anyway. Math is not my strong suit!


"Jenny" wrote in message
...
The Lamson Adventures recipes give measurements in both US (tablespoons)
and
International (grams) measurements.

I make my macaroons with 1 tbs Splenda and 2 Tbs Amaretto DaVinci sugar
free
syrup and leave out the almond extract because the syrup provides the
flavoring.

-- Jenny

168.5/137

Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really lose each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger
Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb Treats *
Should You Count that Low Impact Carb? * Curing Ketobreath * Exercise
Starting from Zero * NEW! Do Starch Blockers Work?


"RF" wrote in message
news:Ygrhb.54900$vj2.44831@fed1read06...
Thank you for the recipe. I have a question about the Splenda - does it
mean
2 tbsp Splenda + 3 grams of Splenda?

"Jenny" wrote in message
...
Joshua,

The message you were quoting (which was old) was referring to
merangues
not
macaroons. I can't remember the discussion, but I do remember the
horrible
whipped eggwhite and spenda monstrosities I attempted.

I now make a version of the Lamson Adventure macaroons which are
delicious
and very low carb. I have a batch on the kitchen table even as I type.

http://lamsonadventures.com/recipes/macaroons.htm

-- Jenny

168.5/137

Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really lose
each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger
Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb
Treats
*
Should You Count that Low Impact Carb? * Curing Ketobreath * Exercise
Starting from Zero * NEW! Do Starch Blockers Work?


"Joshua" wrote in message
...
In article ,
"Jenny" wrote:

The low carb macaroons I made with splenda were disgusting,
suitable
only
for packing material. What was really depressing was that they
looked
so
much like the real thing.

The sugar is what gives macarrons their texture and structure.
Without
it
you just have egg white.

-- Jenny

Dear Jenny,

Could you please post the macaroon recepie? I bet it can be made
with
xylitol and have perfect taste and texture.

thanks lots,

Josh

"Jenny" wrote:

The low carb macaroons I made with splenda were disgusting, suitable
only
for packing material. What was really depressing was that they looked so
much like the real thing.

The sugar is what gives macarrons their texture and structure. Without
it
you just have egg white.

-- Jenny


How did you make them jenny? My sister has an e-bay business and spends a
fortune on packing material. Maye this is a solution? And she could snack
while she's working!
--
Peter
website: http://users.thelink.net/marengo

Peter,

The dreadful merangues I made came from a recipe I downloaded from this
newsgroup. If I remember correctly, they were made with whipped egg white,
cream of tartar, vanilla and splenda.

-- Jenny

168.5/137

Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really lose each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb Treats *
Should You Count that Low Impact Carb? * Curing Ketobreath * Exercise
Starting from Zero * NEW! Do Starch Blockers Work?


marengo wrote in message ...

"Jenny" wrote:

The low carb macaroons I made with splenda were disgusting, suitable
only
for packing material. What was really depressing was that they looked
so
much like the real thing.

The sugar is what gives macarrons their texture and structure. Without
it
you just have egg white.

-- Jenny


How did you make them jenny? My sister has an e-bay business and spends a
fortune on packing material. Maye this is a solution? And she could
snack
while she's working!
--
Peter
website: http://users.thelink.net/marengo