PECAN MACAROONS
2 egg whites
1/4 cup granular Splenda or equivalent liquid Splenda
1/4 teaspoon vanilla
Pinch salt
1 cup ground pecans, toasted

Beat the egg whites until foamy. Add the salt and gradually beat in the Splenda, then the vanilla. Beat until stiff. Gently fold in the pecans. Drop by 16 spoonsfuls on a greased cookie sheet. Bake 375 for 8-10 minutes, until browned. Watch close, the bottoms burn easily.

Makes 16 cookies
Can be frozen

Per Serving: 37 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs

These cookies were ok, but not terribly exciting. They got very soft and spongy after being stored in the refigerator, but they still tasted fine. I have another meringue cookie recipe that bakes for 25 minutes at 300. I think I'll try it that way next time because they got too brown on the outside before getting done on the inside. I might also try flattening them slightly to get the inside done better.


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