Sugar Free Almond Meringues

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READY IN: 1hr 15mins
SERVES: 36
YIELD: 3 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 225 degrees.
  • Line baking sheets with parchment paper.
  • Chop almonds into small bits.
  • Using an electric mixer beat egg whites, cream of tartar, almond extract and salt until the eggs form soft peaks. While continuing to beat, add Splenda one tablespoon at a time. Continue to beat for until eggs form stiff peaks.
  • Sift cornstarch over and gently fold in the almonds into the egg mixture. Make sure you have a nice even distribution.
  • To make the meringues, you can drop the batter in rounded tablespoons onto the parchment about one inch apart.
  • Place baking sheets into the oven and bake one hour. Rotating cookie sheets front to back and . If one sheet is above the other in your oven (not side-to-side) then flip the sheets as well. Continue baking until the meringues are dry, about an additional hour.
  • Remove the baking sheets from the oven and allow the meringues to completely cool before removing them from the parchment.
  • Store in an air tight container for up to one week.
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