Tweet
Low Carb Cookies with Meringue and Pecans
(makes 10-12 small cookies)
2 egg whites at room temperature
1 cup minus 1 T Splenda
1 T Splenda/Brown Sugar Blend
1 level T flour
pinch salt
3/4 cup whole pecans
Preheat oven to 350 F. The recipe called for parchment paper which I didn't have so I sprayed a baking sheet with nonstick spray.
Separate eggs and let egg whites sit at room temperature for 30 minutes. (Very important!) While egg whites sit, chop pecans coarsely with chef's knife and measure all other ingredients and have ready. Combine Splenda and Splenda/Brown Sugar blend. For best results, use a stand mixer, but I don't have one so I used a hand-held beater. (Also very important. Once you stop beating the egg whites, do not stop.) Beat egg whites on medium high until stiff peaks start to form. Add Splenda mixture, about 1/4 cup at a time, beating a few seconds between each addition. Add flour and salt, turn beater to high and beat until meringue is slightly stiffer, about 1-2 minutes. Turn off beater and remove, then gently fold in pecans.
Spoon out batter onto cookie sheet, placing cookies about 2 inches apart. (Don't lick your finger, this is raw egg white.) Bake 25-30 minutes, or until cookies feel firm but not hard. Cool before eating. (This was twice the baking time as the original recipe, but to me they didn't seem done after 15 minutes.)
The Splenda/Brown sugar blend added about 12 carbs to the recipe. Pecans also have 5 carbs in one ounce, so these do have some carbs, but not a lot. I'm not a carb counter, so I'm not going to try to calculate the carbs, but if anyone does, let me know.
(makes 10-12 small cookies)
2 egg whites at room temperature
1 cup minus 1 T Splenda
1 T Splenda/Brown Sugar Blend
1 level T flour
pinch salt
3/4 cup whole pecans
Preheat oven to 350 F. The recipe called for parchment paper which I didn't have so I sprayed a baking sheet with nonstick spray.
Separate eggs and let egg whites sit at room temperature for 30 minutes. (Very important!) While egg whites sit, chop pecans coarsely with chef's knife and measure all other ingredients and have ready. Combine Splenda and Splenda/Brown Sugar blend. For best results, use a stand mixer, but I don't have one so I used a hand-held beater. (Also very important. Once you stop beating the egg whites, do not stop.) Beat egg whites on medium high until stiff peaks start to form. Add Splenda mixture, about 1/4 cup at a time, beating a few seconds between each addition. Add flour and salt, turn beater to high and beat until meringue is slightly stiffer, about 1-2 minutes. Turn off beater and remove, then gently fold in pecans.
Spoon out batter onto cookie sheet, placing cookies about 2 inches apart. (Don't lick your finger, this is raw egg white.) Bake 25-30 minutes, or until cookies feel firm but not hard. Cool before eating. (This was twice the baking time as the original recipe, but to me they didn't seem done after 15 minutes.)
The Splenda/Brown sugar blend added about 12 carbs to the recipe. Pecans also have 5 carbs in one ounce, so these do have some carbs, but not a lot. I'm not a carb counter, so I'm not going to try to calculate the carbs, but if anyone does, let me know.
Comment