Date Nut Meringues Recipe Splenda

DATE NUT MERINGUES

Steps:

• In a bowl, beat egg whites until soft peaks form. Gradually add sugar; beat until stiff peaks form, about 6 minutes. Beat in vanilla. Fold in dates and pecans. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 325° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.

SPLENDID SPLENDA MERINGUES

Steps:

• Preheat oven to 300 degrees.
• Spray cookie sheet; set aside.
• Combine egg whites, cream of tartar, and salt in a very clean bowl.
• Beat until foamy.
• Add splenda a little at a time until egg whites are stiff and glossy.
• Fold in vanilla.
• Spoon meringue on cookie sheet.
• Bake 18-20 minutes.
• Variations: Fold in 1-2 tbsp of cocoa with vanilla.
• Add different extracts instead/along with vanilla.
• Add food coloring with extracts (i.e swirl red coloring with peppermint extract.)

DATE-NUT MERINGUES

Steps:

• Preheat oven to 200°F.
• In a large bowl of an electric mixer, beat egg whites until foamy. With the mixer on high speed, beat in salt; then gradually add sugar, about a tableshppon at a time, beating well after each addition, until whites fold stiff, glossy peaks.
• Add vanilla and beat for 1 minute. Fold in dates and walnuts.
• Drop meringue mixture by rounded teaspoonfulls onto well-greased cooking sheets, spacing cookies about 1 inch apart. Bake in a 200°F oven for 1 hour or until outside is dry and set; cookies should not turn brown.
• Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.