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I just made them and ate the entire batch like a previous poster. I could not believe what a nice meringue one can make with Splenda granular! Those who said they ended up with runny messes had to have used commercially available pasteurized egg whites which will not whip to a meringue no matter what you do. Take a few seconds to separate 3 eggs and these are easy and awesome. I added almond extract and 1/3 cup almond meal to make a fuller cookie. Can't wait to make these again in a double recipe and use a piping bag to make them pretty.

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Kckboxxy March 24, 2011

OMG!!! This recipe is amazing!!! Phase 1 of my low carb diet has been challenging to say the least. I made this recipe and it turned out soooo great. Use real egg whites and you won't believe how easy this recipe is to make. I opted not to add an almonds or nuts because it was the first time making them. They don't need anything....they are perfect! I did make them bigger (double the size recommended) and increased my cook time to 35 minutes. They turned out sooooo amazing. I uploaded a picture of my meringues....they turned out beautifully! They taste like meringue brownies....OMG! TY TYTY for the recipe...I feel like I can maintain this diet because I know I have these little jewels to get me through the tough times : )

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vlcalvert1 May 04, 2012

The first time I made these I ate the entire batch that evening. I am making them again tonight but am doubling the recipe. I really like them! But- I am a chocolate freak and am trying to cut down on sugar so this hits the spot for me.

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Peewee deluxe January 20, 2011

Great recipe but MUST use real eggs (not carton of egg whites) or it won't work. I tried twice with carton egg whites and failed. I also used half the sweetener with dark chocolate cocoa and it had a wonderful dark chocolate flavor. Next time ill try it flavored with coffee.

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FoodDiva2013 February 13, 2013

I made these tonight and only ate half the batch through sheer will power. It's like eating chocolate air. Very light, fluffy, just melts in your mouth. I used real egg whites, Splenda granular, and unsweetened cocoa powder (generic) and they turned out wonderfully. My only problem is going to be making a batch of these every two days!

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flipyouforit January 19, 2013

Followed the recipe exactly and they came out OVER THE TOP AMAZING! Next time I'll probably cut back on the Splenda a bit - it was a bit too sweet. But otherwise the recipe is awesome!!!

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LowCarbJenn January 05, 2013

Well, I had a very nice meringue going. Soft peaks formed easily, I added the sweetener (I used Stevia in the raw) and it was stiffening nicely, I added the cocoa (hershey's) and it turned to soup! I don't know if the others who had trouble with it were using hershey's cocoa, but that MAY be the problem. IDK. Bummer.

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Mom2MMCJ July 07, 2011

the taste of these cookies are different then ur normal cookie you buy from the store.. i like them.. but what i dont like about them is when u put them on ur pan they run, i mixed the mix for an good 30 mins and they still became runny... so what i end up doing was just making a whole big pan of cookie! over all taste is good but not thick enough to make single cookies :0)

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beth1454 January 21, 2011

I must be doing something wrong because I've tried this recipe twice, and keep coming up with a gummy, yucky mess. Taste-wise, when you're dieting, anything tastes good, but my kids hated this, so at least I get to keep them all to myself.

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tracytrebilcox October 27, 2010

Very interesting recipe. If you're looking for a "cookie, cookie" you may be disappointed. These are just what it says. Picture Meringue on a lemon Meringue pie. It's like the Meringue ON the pie but with a hint of chocolate. Very airy..and doesn't feel like you're eating much. I can't say I was disappointed, for they are what the title says. lol

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Chef for the love of sweets February 03, 2010
South Beach Diet Friendly Chocolate Meringue Cookies