And now for something really sweet and low-cal...

....and perhaps good for you too. I have written about these before,
but have decided to call them marshmallows rather than meringues,
since they have the texture, taste and looks of a very slightly
roasted marshmallow when done according to my recipe.

Use 6 egg white...not even a drop of egg yolk. Add an eighth teaspoon
of cream of tartar. No more or they will get tough. It is optional
though, so if you don't already have it, forget the cream of tartar.
What it is supposed to do is enhance the bubbling to make the
meringues lighter. Anyway, beat on highest speed in a mixing bowl
about 5 min until they are a little, but not too stiff. Add 13 Splenda
packets. Do not use Sweet n Low or they will taste bitter. Do not use
Equal because heating degrades that sweetner and they won't be sweet.
Beat in the Splenda a few seconds. Place six meringues on a parchment
(I use a brown paper bag) so they look like cow patties. Sprinkle on a
few drops of vanilla to each meringue top. Bake at 300 degrees for
only 10 min. If they are not just very slightly turning brown on the
top, just turn off the oven and let them sit in there another 5 min.
or so. Remove, slide a knife under each one and enjoy. I like to add
some sugar-free Smuckers syrup to each bite as I eat them. What a
treat....and at only 150 cal. and 18 gm. of protein for the entire 6
meringues. dkw

<dkw12002@yahoo.com> wrote in message
news:988c6d1f-9609-4ee2-890c-8397ec33ea76@r60g2000hsc.googlegroups.com...
> ...and perhaps good for you too. I have written about these before,
> but have decided to call them marshmallows rather than meringues,
> since they have the texture, taste and looks of a very slightly
> roasted marshmallow when done according to my recipe.
>
> Use 6 egg white...not even a drop of egg yolk. Add an eighth teaspoon
> of cream of tartar. No more or they will get tough. It is optional
> though, so if you don't already have it, forget the cream of tartar.
> What it is supposed to do is enhance the bubbling to make the
> meringues lighter. Anyway, beat on highest speed in a mixing bowl
> about 5 min until they are a little, but not too stiff. Add 13 Splenda
> packets. Do not use Sweet n Low or they will taste bitter. Do not use
> Equal because heating degrades that sweetner and they won't be sweet.
> Beat in the Splenda a few seconds. Place six meringues on a parchment
> (I use a brown paper bag) so they look like cow patties. Sprinkle on a
> few drops of vanilla to each meringue top. Bake at 300 degrees for
> only 10 min. If they are not just very slightly turning brown on the
> top, just turn off the oven and let them sit in there another 5 min.
> or so. Remove, slide a knife under each one and enjoy. I like to add
> some sugar-free Smuckers syrup to each bite as I eat them. What a
> treat....and at only 150 cal. and 18 gm. of protein for the entire 6
> meringues. dkw

Why do you put the vanilla directly on the meringue rather than
incorporating it into the mix?

--
Liz

On Dec 5, 7:25 pm, "Elizabeth Blake" <poodleb...@nospam.optonline.net>
wrote:
> <dkw12...@yahoo.com> wrote in message
>
> news:988c6d1f-9609-4ee2-890c-8397ec33ea76@r60g2000hsc.googlegroups.com...
>
>
>
>
>
> > ...and perhaps good for you too. I have written about these before,
> > but have decided to call them marshmallows rather than meringues,
> > since they have the texture, taste and looks of a very slightly
> > roasted marshmallow when done according to my recipe.
>
> > Use 6 egg white...not even a drop of egg yolk. Add an eighth teaspoon
> > of cream of tartar. No more or they will get tough. It is optional
> > though, so if you don't already have it, forget the cream of tartar.
> > What it is supposed to do is enhance the bubbling to make the
> > meringues lighter. Anyway, beat on highest speed in a mixing bowl
> > about 5 min until they are a little, but not too stiff. Add 13 Splenda
> > packets. Do not use Sweet n Low or they will taste bitter. Do not use
> > Equal because heating degrades that sweetner and they won't be sweet.
> > Beat in the Splenda a few seconds. Place six meringues on a parchment
> > (I use a brown paper bag) so they look like cow patties. Sprinkle on a
> > few drops of vanilla to each meringue top. Bake at 300 degrees for
> > only 10 min. If they are not just very slightly turning brown on the
> > top, just turn off the oven and let them sit in there another 5 min.
> > or so. Remove, slide a knife under each one and enjoy. I like to add
> > some sugar-free Smuckers syrup to each bite as I eat them. What a
> > treat....and at only 150 cal. and 18 gm. of protein for the entire 6
> > meringues. dkw
>
> Why do you put the vanilla directly on the meringue rather than
> incorporating it into the mix?
>
> --
> Liz- Hide quoted text -
>
> - Show quoted text -

Because water is the nemesis of meringues. The meringues won't whip up
properly in humid weather even, so adding any liquid will decrease the
volume and lightness of the meringues, but if you sprinkle them on,
this won't happen. As an alternative, you can spoon out the bulk of
the meringue, then mix in the vanilla with the small remaining portion
of meringue, then veneer the vanilla laden portion onto the un-
vanilla portion. I like my method better though, because I bite
through each meringue as I eat it so essentially get the flavor of
vanilla in each bite plus the vanilla remains more concentrated and
gives you a stronger vanilla taste. Whenever I have mixed in the
vanilla, I don't taste it so much. If you want an even stronger
vanilla taste, don't add the vanilla at all until they come out of the
oven. It remains as droplets of liquid, but the taste is better. It
might drip a little, but since I eat mine by adding the Smuckers sugar
free syrup to each bite, I am a pro at avoiding liquid dropping from
my meringues as I eat them. I just ate my six. I eat them EVERY day,
and love them. dkw