So, I’m on a diet (that’s one of the reasons why I’m not posting many recipes lately, because the hubs travels a lot and there’s no one that can eat the food. I ask my doctor if I could eat some Splenda meringues and she said yes… so I gave them a try. I got meringues, but the texture is different from regular meringues… I’m not sure why, but when I finish this batch, I’m trying another one with coffee, or vanilla beans…
- 3 egg whites
- 3/5 cup Splenda
First, preheat the oven to the lowest temperature possible (mine is 100°C or 212°F). Then, I added the egg whites and beat them for around 30 seconds on medium speed. Then switched to high speed and started slowly adding the Splenda.
Until I got this. (Weird, different) They are peaks. I guess.
Then, I added around 1 tbsp (a little less) for each meringue. On a baking sheet covered with parchment paper.
Now, bake them for 1 hour and then turn the oven off and let them sit for many hours (3 or 4) or overnight.