Meringues
Like Divinity, this recipe will not work if the weather is humid or overly hot, unless you keep the AC on and all the windows and doors shut. When making meringues, you have to be certain that your mixing bowl, beaters, and measuring cups are EXTREMELY CLEAN. The tiniest amount of egg yolk or any other oil or fat will prevent the egg whites from becoming fluffy.
Ingredients:2 egg whites without even the tiniest amount of yolk, at room temperature
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup Splenda sugar substitute
Directions:1. Preheat oven to 212 degrees Fahrenheit (100 Celsius). It's the lowest setting on most ovens.
2. Cover cookie sheet with parchment paper; set aside.
3. Combine egg whites, vanilla, cream of tartar, and salt in a very clean bowl. Beat until foamy, approaching the 'soft peak' stage.
4. Add Splenda a little at a time until egg whites are stiff and glossy, at the 'stiff peak' stage.
5. Spoon meringues onto cookie sheet. Bake 45 minutes. Turn off oven and leave for an additional hour. Allow to cool outside the oven after that, for an extra half-hour to hour.
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.)
* Sprinkle with more Splenda or with cocoa powder to give the meringues a little more visual appeal and sparkle.
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