2 egg whites
1/4 cup granular Splenda or equivalent liquid Splenda
1/4 teaspoon vanilla
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 375º 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 300º. 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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