Meringue cookies contain: 1/2 protein serving
Preparation
1. Preheat oven to 250 degrees.
2. Line a baking sheet with parchment paper.
3. In a clean glass or metal bowl, combine egg whites, sweetener, extract, cream of tartar, and salt.
4. Add a drop of food coloring if desired. Beat on medium-high until medium-stiff peaks form and mixture becomes somewhat glossy. Do not beat until stiff.
5. Spoon or pipe mixture into 15 to 20 meringues.
6. Bake for 18 to 20 minutes at 250F. Then reduce oven temperature to 200F and continue to bake for another 18 to 20 minutes, until crisp and tips are just starting to brown.
7. Turn off the oven and let meringues it inside for 2 hours or longer.
8. Remove and carefully peel off parchment.
2. Line a baking sheet with parchment paper.
3. In a clean glass or metal bowl, combine egg whites, sweetener, extract, cream of tartar, and salt.
4. Add a drop of food coloring if desired. Beat on medium-high until medium-stiff peaks form and mixture becomes somewhat glossy. Do not beat until stiff.
5. Spoon or pipe mixture into 15 to 20 meringues.
6. Bake for 18 to 20 minutes at 250F. Then reduce oven temperature to 200F and continue to bake for another 18 to 20 minutes, until crisp and tips are just starting to brown.
7. Turn off the oven and let meringues it inside for 2 hours or longer.
8. Remove and carefully peel off parchment.
Ingredients
* 3 large egg whites, room temperature
* 3 Packets artificial sweetener
* ¼ tsp Flavor extract (no oil, alcohol, or sugar)
* ¼ tsp Cream of tartar
* Pinch Morton Lite Salt
* 3 Packets artificial sweetener
* ¼ tsp Flavor extract (no oil, alcohol, or sugar)
* ¼ tsp Cream of tartar
* Pinch Morton Lite Salt