Strawberry Meringue Cookies
A sweet treat for Easter brunch
Equipment
- 1-2 cookie sheets
- mixer hand or stand mixer
- parchment paper or silicone baking mat
- 1 teaspoon or tsp cookie scoop
Ingredients
- 7 egg whites 14 tbsp of liquid egg whites
- 1/4 cup Splenda
- 1 tsp. vanilla
- 1 small package sugar-free strawberry gelatin see note
- 1/4 tsp cream of tartar
Instructions
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper
- Beat Egg Whites until fluffy. Gradually add Splenda, jello, vanilla, cream of tartar. Continue beating until soft peaks form.
- Drop a teaspoon onto a covered cookie sheet
- Bake for up to 10 min( do not let them brown). Start checking them around 5-6 mintues.
- Turn off heat and leave cookies in the closed oven until cookies are dry, 1-2 hours or longer if needed.
Notes
This recipe makes a ton of cookies! I was not able to bake the entire recipe at once. I stored the left over "batter" in the refrigerator and re-beat the mixture the next day until stiff. Then I followed baked them noted, and they turned out just like the first batch.
I prefer to use Simple Mixes Natural Gelatin Dessert, which you can find here: https://amzn.to/43sZwI3. I'm made this switch because they are labeled gluten-free and contain no artificial dyes or flavors.
Counts as: ¼ ounce protein, 1 ½ condiments, ½ optional snack per serving
Servings: 8
Calories: 21kcal