2 Calorie Cookies

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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!

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!

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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

both also awesome ideas!!

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.

no fricking way ?!?!?! i have got to try this my 4 yo twins are OBSESSED with microwave "magic" like how the popcorn bags fill up and the marshmallows grow...

wow thanks! guess what I am doing in the morning

Based on the OP's recipe, how many do these make?

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.

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

bump-ahh :smokin:

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:

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)

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.

Trader Joe's sells meringue cookies. Yum.

Sound amazing!