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I've read so many meringue cookie recipes that I'm trying to come up with the right ratio of measurements. If I use 4 egg whites, what is the correct amount of Splenda packets, vanilla extract, and cream of tartar? And what's the best baking time/temp? I know so many people have different opinions...I'm looking for a good average, I guess. Thanks!
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4 egg whites will whip up to a surprising volume. For my own tastes, I'd use about 2 tsp Splenda and 1/2 tsp vanilla extract. You can certainly use more if you want a sweeter product. A bit of cream of tartar will make the egg whites whip up stiffer.
Any standard cookbook should have a baking time and temperature for the type of recipe you are attempting - meringue pie, meringue cookies, etc. Using Splenda won't change this. -
meringue measurements
Has anybody already "done the math" for meringe cookies made with
Splenda? It seems that they would be VERY low carb, as long as I don't go crazy on the Splenda. I guess I can figure it out on fitday if nobody has already.154/152/135Comment
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