2 Calorie Cookies

nyiballs

The recipe can make 50-70 cookies.

Btw... These will NOT be chewy. They will melt like cotton candy almost in your mouth.

Yeah, yeah, yeah, quit teasing. I am going to try to make these tonight but the dang eggs are still too cold to mess with.

Sit em in hot water for 3 minutes.

Keepcalmanddontblink

The recipe can make 50-70 cookies.

Btw... These will NOT be chewy. They will melt like cotton candy almost in your mouth.

Yeah, yeah, yeah, quit teasing. I am going to try to make these tonight but the dang eggs are still too cold to mess with.

Sit em in hot water for 3 minutes.

Well dang it....I feel silly...lol

Keepcalmanddontblink

So the egg whites whipped up beautifully and I liked the texture that they had after baked, but the flavor was something else. Here are two things that I learned from making them

1.The recipe called for cream of tartar OR salt. I didn't have any cream of tartar, so I used salt and just a little less than a teaspoon. The cookie had a terrible overpowering salt flavor and overpowered the Splenda taste. Next time I make this, I will make sure to buy cream of tartar instead and I may try to use real sugar since Splenda leaves an aftertaste and maybe that mixed with salt is what made the cookies taste weird. I even tried to add more splenda to make it sweeter and it didn't do anything.

2. This is a LOT of batter, I only had two baking sheets in the house. I used to have 4 and had no clue they were gone. You will need like 3 or 4 baking sheets to use up and bake the mix all at once because anything leftover will separate and be useless.

I am going to try it again, but better prepared this time with pans and the right ingredients.

gieshagirl

bump to the extreme!

happysquidmuffin

I might try a half recipe of this! ^_^

lisavgagne

I LOVE these cookies. I grew up calling them Forgotten Cookies (b/c of the cooking method) and adding chocolate chips. I have never thought of trying them w/ no cal sweetener. Thanks for the GREAT idea!

hookilau

bump-ahh :smokin:

slb41785

Does anyone think that PB2 could work? Peanut butter sounds delicious.

hookilau

1.The recipe called for cream of tartar OR salt. I didn't have any cream of tartar, so I used salt and just a little less than a teaspoon.

:noway: anything less than a pinch sounds like waaaay too much. Cream of tartar is not necessary and is only used to help stabilize the meringue and give you a very fine froth.

If you use salt, I'd say no more than a pinch & I've made meringue (for french macaroon & other recipes) quite a bit & even without cream of tartar, it came out well.

Egg whites must have NO fat (as in, no egg yolk, butter, oil etc.) and seem to whip up better when at room temp.

Good luck :drinker:

ValeriePlz

I did not read the entire thread, but I just wanted to post that cold eggs are easier to separate than warm eggs. I always separate them, then let them get to room temperature from there.

teresamwhite

This was a great recipe, Thank you, OP!

This went over VERY well at the doctor's luncheon today. We divided the basic recipe into fourths. We used candy flavoring: lemon, almond, coffee, strawberry and a few drops of food coloring. We piped the meringue into different shapes, too...seashells, curliques, classic circles and spirals.

These were dirt cheap to make, but made a huge impact, and were actually really easy to make (mainly because I've got commercial equipment...i know at home it will take a bit more effort). They loved that these were "skinny"!

(We used cream of tartar, btw, and skipped the salt)

paulawatkins1974

bump

gina1971

So the egg whites whipped up beautifully and I liked the texture that they had after baked, but the flavor was something else. Here are two things that I learned from making them

1.The recipe called for cream of tartar OR salt. I didn't have any cream of tartar, so I used salt and just a little less than a teaspoon. The cookie had a terrible overpowering salt flavor and overpowered the Splenda taste. Next time I make this, I will make sure to buy cream of tartar instead and I may try to use real sugar since Splenda leaves an aftertaste and maybe that mixed with salt is what made the cookies taste weird. I even tried to add more splenda to make it sweeter and it didn't do anything.

2. This is a LOT of batter, I only had two baking sheets in the house. I used to have 4 and had no clue they were gone. You will need like 3 or 4 baking sheets to use up and bake the mix all at once because anything leftover will separate and be useless.

I am going to try it again, but better prepared this time with pans and the right ingredients.

Good to know! Thanks for sharing.

annabeladcock

Oh, you must add some dark chocolate chips. A few more calories but worth it for the nutrition and satisfaction.

Yummy yum yum!! Saving this recipe, and the dark chocolate chips make it even better I have a total weakness for vanilla extract so I will overload it for sure hehe

sharyntg

Trader Joe's sells meringue cookies. Yum.

KatherineMichelle72

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 I have to try.. I have been dying for some lemon meringue pie!!! but being diabetic I limit very carefully what carbs I eat.. this sounds perfect!!! :drinker:

lizd1789

Sound amazing!

mojojorox

bump