Saturday, February 26, 2011

Cinnamon Meringue Cookies


(for those days you need a snack you aren't gonna hate yourself for)

4 - Egg Whites

1 tsp - Tartar

2 Tbs - Stevia

1 Tbs - Cinnamon

1 tsp - Pure Vanilla Extract (Optional)

Preheat Oven: 275 degrees

Whip Whip Whip Your Egg Whites until somewhat stiff. Add all other ingredients to bowl and Whip Whip Whip some more until stiff. Add them to a cookie sheet covered in wax paper or parchment paper. (Do not add them to cookie sheet alone, I tried this and got a crispy batch stuck to the pan) Bake for 40-45 minutes. For garnish sprinkle Stevia and cinnamon over tops of cookies when done. You can add other Stevia flavors or remove the cinnamon all together depending on taste.

Calories: 48 (Roughly) 60 (Roughly) w/Vanilla Extract

Yields: 20-25 Small Cookies @ about 2-3 Calories a piece!!!!

10 comments:

  1. What kind of tartar did you use for this recipe??

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    1. It's Cream of Tartar. It's a white powder looking spice you can find on any spice aisle in any grocery store. I usually use McCormick Cream of Tartar. Hope you love them!!

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    2. Thank you, trying these tonight!
      Love all your recipes!

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  2. I've tried this recipe twice and both times it comes out very runny before baking...is this normal?? It still tastes ok...but the first time I didn't have the Tartar and it just baked as a flat blob and figured that's why so runny before baking... but still tasted good lol. This time I'm trying it with the tartar...and still very runny before baking. Is this normal? Or am I missing something?

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  3. Sounds to me like you need to whip more! The fluff comes from air mixed into the egg. So if you have blobs you don't have enough air. If you're doing it by hand try using a mixer instead.

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  4. Can you use the liquid stevia or do you use the powder?

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  5. I used the egg whites that come in a carton and they are NOT fluffing at all, I have them mixing in a mixer and still liquid. What should I do?

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  6. I whipped my egg whites until stiff, then added the rest of ingredients, then whipped again and it got runnier and runnier..flop

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    Replies
    1. Other recipes I've seen using this same technique.. you mix the Cream of Tartar and the powdered Stevia with the egg whites and whip like crazy, until stiff peaks form, then fold in the other flavors. Another recipe suggests using either cocoa, vanilla, lemon zest, or orange zest in addition or in place of the vanilla.

      I'm pretty sure this recipe used powdered Stevia.. In the Raw isn't pure Stevia, it's part Dextrose*. Which is a corn derived simple sugar, almost identical to gluclose (blood sugar). This means there's a chance it'll cause you to stall weight loss. Liquid Stevia is condensed so you'd use less.

      * Explanation of Dextrose:
      [ http://www.healthline.com/health/dextrose#Overview1 ]

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