These cookies are a spin-off of the meringue nests that are pop this fourth dimension of year. I wanted to uncovering a means to move that concept only non move as well as thence much sugar. Since Splenda doesn't concur upwardly good to the beating needed to larn the correct stiffness for making nests, I idea I may likewise brand cookies out of them! Just spoon the meringue onto parchment newspaper as well as spread out into the shape of a cookie. They turned out great. Light as well as chewy, these gustation a fleck similar a toasted marshmallow. Not bad for a consummate experiment! :)
Toasted Coconut Meringue Cookies
Yield: 12-18 cookies
Ingredients
Sumber http://akitchenaddiction.blogspot.com
Toasted Coconut Meringue Cookies
Yield: 12-18 cookies
Ingredients
- 4 egg whites
- 1/2 tsp cream of tartar
- pinch of salt
- 1/2 C sugar
- 1/2 C granular saccharide substitute
- 1 tsp vanilla
- shredded coconut, toasted
- colored sprinkles, optional
Directions
- Preheat oven to 275. Grease cookie sheets or trouble amongst parchment paper.
- Using a stand upwardly mixer amongst a whisk attachment, whisk together egg whites, cream of tartar, as well as common salt until soft peaks form. Slowly add together the saccharide (not the saccharide substitute) as well as trounce until mixture starts to larn stiff. Add the saccharide substitute as well as the vanilla. Beat until the mixture is glossy as well as stiff. The mixture volition non last every bit potent every bit when you lot move all sugar.
- Spoon meringue onto cookie canvas a heaping tablespoon at a time. Lightly spread out the meringue into a circle. Sprinkle amongst kokosnoot as well as colored sprinkles.
- Bake for 20-30 minutes or until the edges plow golden brown. Cool on cookie canvas for 10 minutes. Remove from cookie canvas to wire rack as well as cool completely. Best served the same day.
Toasted Kokosnoot Meringue Cookies
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Oleh
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