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Luscious Lemon Meringue Cookies IP OP

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Old 06-19-2012, 03:34 PM   #1
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Default Luscious Lemon Meringue Cookies IP OP

Luscious Lemon Meringue Cookies by Susan Griffin

very very light and airy meringue cookies




piping them from a plastic baggie onto the parchment paper



this is what i used....plus 8 regular large egg whites


when you bite into them, they are light and airy and then melt on your tongue!!

1 packet Knox unflavored Gelatine
1 packet of unsweetened Lemonade KoolAid
1/2 cup Stevia in the Raw Powder
8 egg whites at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon sea salt
Directions
1.Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. Cut off a tiny corner of a gallon-size re-sealable plastic bag
3. In a small bowl, mix together the gelatin, lemonade dry mix and the Stevia. In a large bowl, using an electric mixer beat the egg whites with cream of tartar and sea salt until stiff peaks form. As you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. Spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the tip. (Do not seal bag, so that air can escape.)
4. Squeeze the bag to place dollops of meringue mixture about 2-3 inches tall onto the parchment paper.
5. Bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. Do not open oven door while baking. At end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven or if you are like me and can’t wait, cool them on a cookie rack!! Store the cookies in an airtight container.
Makes 30 cookies
5 cookies equals 34 calories, and 0 fat, 2 carbs, 2 sugars (YES there are carbs and sugar in stevia) and 6 grams protein!!


REVIEW: these were really easy to make, baked perfectly, this is my first try...they are very light and airy with a medium lemony taste...you can substitute the raspberry jelly packet for the first 3 ingredients...and with the many flavors of koolaid...i wonder which flavor to try next!!!
satisfied a sweet and crunchy desire...without a dent in the days allotment of nutritional intake!!! hmmmm i think lime might be good too!!!
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Old 06-19-2012, 04:22 PM   #2
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Rainbowsmiles,
These look delicious, I love anything lemon! Do you think that I could use Splenda in these? For some reason Stevia gives me severe stomach cramps.
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Old 06-19-2012, 07:44 PM   #3
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Wow Rainbow, those look great! If anyone tries it with Splenda - let us know how it comes out!
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Old 06-19-2012, 07:57 PM   #4
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i don't see why splenda wouldn't work...as it is similar to stevia powder...if you are on IP and have a raspberry jelly packet, you can use that instead of the (stevia, lemonade koolaid, and gelatine) but then it would be raspberry flavor.
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Old 06-19-2012, 08:51 PM   #5
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Quote:
Originally Posted by rainbowsmiles View Post
i don't see why splenda wouldn't work...as it is similar to stevia powder...if you are on IP and have a raspberry jelly packet, you can use that instead of the (stevia, lemonade koolaid, and gelatine) but then it would be raspberry flavor.
Thanks! I'm going to try these as soon as I get to the store for Kool-Aid and Knox gelatin. I'll report how they turn out.
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Old 06-19-2012, 10:27 PM   #6
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If you add liquid stevia/splenda instead of in the raw, it might make them 0 carbs I'll be trying it that way. They don't sell unsweetened kool aid here though :/ Maybe adding some lime?
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Old 06-19-2012, 10:32 PM   #7
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I will definitely try these. Thanks for posting.
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Old 06-19-2012, 10:53 PM   #8
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Oh man.. too bad i am a vegetarian. Well maybe I could make them with a gelatin alternative. They look awesome and have some extra protein, which I need.
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Old 06-19-2012, 11:00 PM   #9
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These look seriously YUM rainbow!!!! What else ya cookin up there? Keep the creations coming girl!!
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Old 06-21-2012, 05:37 PM   #10
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Okay, the results are in! I made these cookies with Splenda today. They are okay, the flavor is a little too salty and not quite sweet enough.
So next time I will add about 1/4 t. Sugar and less salt. The small amount of sugar would be negligible in 30 cookies but would balance out the Splenda.
I'll update when I try these again. If anyone else experiments with Splenda let me know.
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Old 06-21-2012, 05:47 PM   #11
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These look HEAVENLY! The test kitchen will be in full swing this weekend!
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Old 06-21-2012, 07:09 PM   #12
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Yum, I can't wait to try these either.
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Old 06-21-2012, 07:13 PM   #13
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Quote:
Originally Posted by LizRR View Post
These look HEAVENLY! The test kitchen will be in full swing this weekend!
if you make these....maybe add some lemon extract to get a little more lemon flavor????
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Old 06-21-2012, 09:12 PM   #14
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I so am going to make these for our long drive next week!! THANK YOU!!
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