2 Calorie Cookies

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Replies

  • Michelle_Padgett13
    Michelle_Padgett13 Posts: 417 Member
    In because I'm a sucker for low cal sweets.
  • Watermelon_Crush
    Watermelon_Crush Posts: 170 Member
    I hate stevia in baking, and nutrasweet isn't much better, but sucralose (Splenda) isn't too bad. Let's be honest, it's not sugar. It definitely has some grittiness as far as texture goes. As long as you add it slowly to the meringue, it doesn't ruin it.

    Cool! will give splenda a try then...it's worth a shot! I can always give them to my family if I don't like them ;)
  • kbolton322
    kbolton322 Posts: 358 Member


    Separate the whites into a clean DRY preferably metal bowl. If any yolk gets in there. Start Over!


    I have trouble keeping the shell out of my egg when I crack them.. and you want me to keep the yolk out? :laugh: Can I just pay someone to make these for me?

    You can pay me to make them for you!!! I'm going to make something weekend.. :flowerforyou:
  • Chevy_Quest
    Chevy_Quest Posts: 2,012 Member
    I am going to try them!
    I am already breaking out in "guilt hives" for enjoying the drama. :explode:
  • jschwend1
    jschwend1 Posts: 15
    Meringues will go soft if they absorb any moisture from the air, so they have to be totally sealed off - I recommend an airtight container, plus a layer of plastic wrap over the top before you put the cover on.
    I've made these and they're good but when I put them in a container they go soft! No idea why.
    [/quote

    I agree, air tight container is a must as well as waiting until they are completely cool before storing them. My husband finished a batch of these, and we were headed out for a few hours....while they were slightly warm, he put them in a sealed container and we had mushy meringue forever! LOL!
  • anewdesign
    anewdesign Posts: 187 Member
    bump for lemon!
  • tracydr
    tracydr Posts: 528 Member
    I make mine with real sugar ( 4 spoons of brown sugar to four egg whites = 60 calories from sugar ) and add some instant espresso coffee. I get 18 meringues from it.

    60 calories from sugar

    60 calories from the egg white

    per meringue: 6.6 calories
    This I have to try!
  • aimeealee
    aimeealee Posts: 36 Member
    I am always up for a homemade healthy cookie. Gonna give this a try. I suppose using honey would be too heavy. That would make it a little more healthy.
  • HereLieWe
    HereLieWe Posts: 233 Member
    I've made these before. Trust me, they taste absolutely delicious! (:
  • jeanstudies
    jeanstudies Posts: 81 Member
    For those that find the "true" meringue a little too cumbersome, here's an alternative.

    Take a few egg whites (or egg white mix from a carton you lazy, lazy, people)... put them in a bowl and mix in artificial sweetener of choice (has to be a powder type variety) until you have something the consistency of like play-dough, or silly putty, or a semi-goopy clay.

    Roll them into balls the size of a small grape, and put them on some wax paper (space em out!), or maybe one per cupcake holder.

    Microwave on high for about 30 seconds and watch the magic!

    Eat.
    My two favorite words, together: lazy and, eat! Sounds great, thanks as well for the youtube video (rather reminds me of peeps-in-the microwave videos):smooched: . Thanks!!
  • elsie0o0
    elsie0o0 Posts: 59 Member
    Thanks for sharing. I have some belgium chocolate matcha powder and think it would work great with this.
  • scythswife
    scythswife Posts: 1,100 Member
    Can I just use egg whites substitute in a carton to measure the grams? I suck at separating eggs.

    Crack your eggs in a bowl, then grab a clean water bottle. Turn it upside down, squeeze it, stick the opening over a yolk, then let go. It sucks the yolk inside the bottle and any egg white that gets sucked up falls right back out. It's awesome!

    Oh, and the yolk stays completely intact!

    Now I just want to go play with eggs. lol

    Might add these to my list of things to make this weekend.
  • CCSavage88
    CCSavage88 Posts: 191
    How bout I just spray vanilla scented febreze in the air and then inhale it. Less cals & work...

    MMMmmmMMMM, Sound's so rewarding! :happy:
  • wink212
    wink212 Posts: 46 Member
    bump
  • lyssad2003
    lyssad2003 Posts: 39 Member
    Bump for later! YUM!
  • iwannabinnarnia
    iwannabinnarnia Posts: 179 Member


    Separate the whites into a clean DRY preferably metal bowl. If any yolk gets in there. Start Over!


    I have trouble keeping the shell out of my egg when I crack them.. and you want me to keep the yolk out? :laugh: Can I just pay someone to make these for me?

    You can pay me to make them for you!!! I'm going to make something weekend.. :flowerforyou:

    Do you deliver also? :smile:
  • bethlaf
    bethlaf Posts: 954 Member
    we make these at christmas time, little cocoa powder works good too :D
    we shape them like muchrooms, dunno why, thats how grandma did it.
  • ChristineinMA
    ChristineinMA Posts: 312 Member
    How bout I just spray vanilla scented febreze in the air and then inhale it. Less cals & work...

    Love it!
  • McCluskey1128
    McCluskey1128 Posts: 88 Member
    Quite a bit of people in this thread seem to be very judgemental and negative. Everyone has different ideas and I think this one's great. It's not like he's shoving the cookies down your throat, he's just putting a recipe out there. Chill out. If you don't wanna eat them THEN DON'T. I will definitely be trying the lemon ones!

    And if you're gonna inhale febreze instead........ please do. the whole can. wash it down with some bleach while you're at it for being so rude.

    Couldn't agree more. With all of it. I think it sounds awesome.
  • Cheddars13
    Cheddars13 Posts: 38 Member
    Nice idea! Will give these a go :smile: thanks
  • Heatherybit
    Heatherybit Posts: 91 Member
    I guess people don't cook anymore. Sounds good to me. I think I'll try lemon flavor. I love lemon merengue pie. :happy:

    I've taken low cal lemon pudding and put it in a cupcake foil and tin, and put the meringue on top, baked at 400 for 4 mins, and then threw in the fridge for no crust, low cal lemon meringue "pie" as well.

    This sounds great! Best part I have all the ingredients in my pantry as we speak!
  • jigsawxyouth
    jigsawxyouth Posts: 308 Member
    Quite a bit of people in this thread seem to be very judgemental and negative. Everyone has different ideas and I think this one's great. It's not like he's shoving the cookies down your throat, he's just putting a recipe out there. Chill out. If you don't wanna eat them THEN DON'T. I will definitely be trying the lemon ones!

    And if you're gonna inhale febreze instead........ please do. the whole can. wash it down with some bleach while you're at it for being so rude.
    Not even going to lie, I was thinking the exact same thing. and IDEGAF.
  • bethlaf
    bethlaf Posts: 954 Member
    FYI::::::::: make sure your AC is on , humidity and they will not bake properly and you end up with sticky goo, same with storing them!!!

    :smile:
    Dead serious... Meringue is so good for a treat, but you have to be extremely diligent to get this right.

    Take out four eggs and let them sit for an hour or so to get them to room temp... You can even sit them in warm water, but not too hot.

    Separate the whites into a clean DRY preferably metal bowl. If any yolk gets in there. Start Over!

    Using a handheld electric mixer, start beating the eggs for a minute or two until they get foamy, but not too firm. Add one to two teaspoons of cream of tartar, or some salt.

    Beat the eggs on high until they are stiff, then beat some more.

    Here is a tricky part... 4 eggs will require 1/2 cup of Splenda, or Stevia equivalent. Spoon in one tbsp at a time while continuing to beat at high speed. DO NOT ADD THE SUGAR SUBSTITUTE ANY FASTER!

    While continuing to beat at high speed add some vanilla extract, and if you are feeling saucy an additional extract. Almond or Lemon work very well. Beat for a little more (it's almost impossible to overbeat)

    Have your oven preheated to 225, no higher. Spoon the mix onto a cookie sheet lined with parchment paper, this will make it less sticky. Each cookie should be a little smaller than a Ping pong ball.

    Put into the oven for 30 minutes. Turn the oven off after 30 minutes, but leave the tray in there for at least another 90 minutes.

    Take me out and store them in a covered container... If they last that long.

    They will be sweet and crispy and literally melt In Your mouth
  • Samstan101
    Samstan101 Posts: 699 Member
    bump for later. Thanks OP :)
  • tarcotti
    tarcotti Posts: 205 Member
    Lol, its funny to see how many people say this a lot of work. Obviously, they have never baked anything before. Not trying to be rude...just stating my opinion.
  • JJ48Fan
    JJ48Fan Posts: 50
    I make them at christmas time... I add a touch of green food coloring and mint, then pipe them out into little xmas trees... tasty for sure!

    I also make mine at Christmas time and pipe them out into Santa hats and add red sugar (yep the real stuff) to the top for decoration :happy:
  • Hornsby
    Hornsby Posts: 10,322 Member
    In to try some of these recipes out.

    To the hangry people upset with everyone joking around, go eat a real cookie and grab a sense of humor. Hell, even the OP knows everyone is just joking around. I literally haven't seen anything rude posted in this thread except for the hangry chic on the front page.
  • aqualeo1
    aqualeo1 Posts: 331 Member
    Meringues will go soft if they absorb any moisture from the air, so they have to be totally sealed off - I recommend an airtight container, plus a layer of plastic wrap over the top before you put the cover on.
    I've made these and they're good but when I put them in a container they go soft! No idea why.
    [/quote

    I agree, air tight container is a must as well as waiting until they are completely cool before storing them. My husband finished a batch of these, and we were headed out for a few hours....while they were slightly warm, he put them in a sealed container and we had mushy meringue forever! LOL!

    That's what I did wrong! I'm sure I didn't wait for them to cool knowing me. Thank you. Btw these aren't really any harder to make than any other cookie really. It's just a little attention to detail. And yeah I would so rather have peanut butter Oreos & I could fit a few of those in my day but for only a couple of calories these are decent.
  • tycho_mx
    tycho_mx Posts: 426 Member
    I guess people don't cook anymore. Sounds good to me. I think I'll try lemon flavor. I love lemon merengue pie. :happy:

    Damn straight. Just to prove this can be done. Or rose water for flavour?
  • nyiballs
    nyiballs Posts: 147 Member
    I guess people don't cook anymore. Sounds good to me. I think I'll try lemon flavor. I love lemon merengue pie. :happy:

    Damn straight. Just to prove this can be done. Or rose water for flavour?

    Lemon extract works far better than lemon juice here

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