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Weight Loss Forum / Low Carb / January 2004Meringue cookies w/splenda.....?
Has anyone ever made these? Looking on the tub of meringue cookies made w/sugar, egg whites and vanilla--the carb count is 20g carbs (19 from sugar) and 1g protein for 13 mini cookies....got me thinking.......could they be made w/splenda? They are already fat free, but 80 calories per serving--again, the 13 mini cookies. Before I drag out the mixer, I was wondering if anyone here has attempted this--I haven't really begun to cook/bake w/splenda. jumbles >Has anyone ever made these? Looking on the tub of meringue cookies made >w/sugar, egg whites and vanilla--the carb count is 20g carbs (19 from [quoted text clipped - 5 lines] > >jumbles You will find cooking with Splenda, Things do not Brown like they do with Sugar, but they will taste good.. you can make them browm by adding a tbl spoon of Molassas, also add a little extra splenda, I have found that it realy dosn't measure like Sugar.. so for each cup add 1/4 cup.. This post is funny. I was just thinking the same thing today. I figured that one of these weeks, I might get down to actually trying to make them "LC style". I like to make regular ones, but I can't eat those (day 17). As for the browining... good. Meringue cookies aren't supposed to brown. They should be perfectly white. > >Has anyone ever made these? Looking on the tub of meringue cookies made > >w/sugar, egg whites and vanilla--the carb count is 20g carbs (19 from [quoted text clipped - 11 lines] > have found that it realy dosn't measure like Sugar.. so for each cup > add 1/4 cup.. Some recipes previously posted in this newsgroup: http://groups.google.com/groups?selm=3AAA891A.A739DE73%40earthlink.net&output=gplain http://groups.google.com/groups?selm=3f2453ce.4636516%40news.cis.dfn.de&output=gplain http://groups.google.com/groups?selm=791lqf%24diq%241%40news3.infoave.net&output =gplain > >Has anyone ever made these? Looking on the tub of meringue cookies made > >w/sugar, egg whites and vanilla--the carb count is 20g carbs (19 from [quoted text clipped - 11 lines] > have found that it realy dosn't measure like Sugar.. so for each cup > add 1/4 cup.. A Tablespoon of molasses? Why not just add a little real sugar? Molasses would taste really odd in meringues. Priscilla Splenda works very well with meringues -- I make them all the time. Isbjorn > Has anyone ever made these? Looking on the tub of meringue cookies made > w/sugar, egg whites and vanilla--the carb count is 20g carbs (19 from [quoted text clipped - 5 lines] > > jumbles I tried making them with three times with different sugar substitutes, or combinations thereof, and threw them all away. None of them had the right texture. With Splenda alone they were far too dry and powdery. I was trying to duplicate the meringues made by Heavenly Dessert. If any of you have any success, please share you recipe with us........ > Has anyone ever made these? Looking on the tub of meringue cookies made > w/sugar, egg whites and vanilla--the carb count is 20g carbs (19 from [quoted text clipped - 5 lines] > > jumbles > I tried making them with three times with different sugar substitutes, > or combinations thereof, and threw them all away. None of them had the > right texture. With Splenda alone they were far too dry and powdery. I > was trying to duplicate the meringues made by Heavenly Dessert. If any > of you have any success, please share you recipe with us........ Which sugar substitutes and combos have you used?  SignatureJean B. It's taken me awhile to respond to this because I was trying to remember what all I'd tried as a sweetener when making meringues. Other than Splenda I tried Erythritol by Perfect Foods and used another of their Products, Thicken not Sugar, as a stabilizer as recommended in their information sheet. The flavor was not good. I think the stabilizer was to blame. I know I tried a couple of sugar substitute combinations too but did not make notes and don't remember exactly what they were. I'm aware about the weather factor and meringues so chose sunny days to make them. None of them fell. Texture and flavor were the problems. >>I tried making them with three times with different sugar substitutes, >>or combinations thereof, and threw them all away. None of them had the [quoted text clipped - 3 lines] > > Which sugar substitutes and combos have you used? > It's taken me awhile to respond to this because I was trying to remember > what all I'd tried as a sweetener when making meringues. Other than [quoted text clipped - 6 lines] > I'm aware about the weather factor and meringues so chose sunny days to > make them. None of them fell. Texture and flavor were the problems. Thanks! I keep thinking that erythritol is going to yield better results than it does.... Oh well. SignatureJean B. > I tried making them with three times with different sugar substitutes, > or combinations thereof, and threw them all away. None of them had the [quoted text clipped - 11 lines] > > > > jumbles One thing that can make or break meringues is the weather. Never try to make meringues when it's rainy or humid! Pick a nice day with a low dew point. Sometimes it's not the ingredients, it's some other factor. Priscilla there are several companies that make them. > Has anyone ever made these? Looking on the tub of meringue cookies made > w/sugar, egg whites and vanilla--the carb count is 20g carbs (19 from [quoted text clipped - 5 lines] > > jumbles > Has anyone ever made these? Looking on the tub of meringue cookies made > w/sugar, egg whites and vanilla--the carb count is 20g carbs (19 from [quoted text clipped - 5 lines] > > jumbles I had some leftover egg whites a few months ago and decided to adapt my grandmother's recipe for meringue cookies using splenda. The results were less than desirable, they darn things had a funny strong aftertaste. Into the garbage they went! Perhaps other suggestions will help me too, so thanks for posting this. I am thinking Davinci sugar free syrup might be a good way to sweeten as well. Pam<~~almost at my 1 year lc anniversary! My attempt at low carb merangue cookies with spenda was a nightmare. They looked like merangues, but tasted like squishy eggs. Low carb macaroons fil the same niche and work out great. Use either sugarfree grated coconut or (if you can handle the calories) almond flour. -- Jenny - Low Carbing for 4 years. At goal for weight. Type 2 diabetes, hba1c 5.2. Cut the carbs to respond to my email address! Low carb facts and figures, my weight-loss photos, tips, recipes, strategies for dealing with diabetes and more at http://www.geocities.com/jenny_the_bean/ Looking for help controlling your blood sugar? Visit http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm > Has anyone ever made these? Looking on the tub of meringue cookies made > w/sugar, egg whites and vanilla--the carb count is 20g carbs (19 from [quoted text clipped - 5 lines] > > jumbles |
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