Thursday, October 29, 2009

Dr. Poon: My Meringue Clouds Recipe

I have wanted to bake something I can actually eat instead of giving all my baked goods away. So on Monday I created a new recipe that fits within the Dr. Poon diet and tastes awesome.



My Meringue Clouds Recipe




Ingredients:
  • 6 Egg Whites
  • Pinch of No Salt or Half Salt
  • 9 Packages of Splenda Brand Sweetener
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract

Directions:

  1. Turn oven to 350 degrees.
  2. Crack eggs and separate the yolks from the whites. Add egg whites to stand mixer.
  3. Put the mixer on low and add the pinch of no salt or half salt into the egg whites. Gradually keep increasing the speed.
  4. Add each package of splenda and increase the speed to high.
  5. Add the vanilla and almond extracts and let the mixture blend until it forms soft peeks.
  6. Once ready add contents into a pipping bag with a whichever tip you would like to use and pipe onto parchment paper lined cookie sheet.
  7. Bake for 10 - 12 minutes. Make sure you watch them and when they are browned remove them. Yours can bake quicker depending on size and also ovens vary.

These are so nice and light. This recipes makes about 25 of the same size I made about 2 inches in diameter. Once baked they shrink and disappear. lol

Enjoy!

Inside (soft and fluffy)


7 comments:

silhouettejewel said...

I think you may be my new bestest friend in the dieting world!! lol

As a non-regular baker, I don't have a pipping bag. Could I cut the corner off a sandwich bag and still get a comparable effect??

Veronica said...

@ silhouettejewel - I am extremely happy to see someone else is delighted with these as much as I am.

You really do not need a pipping bag at all for these. I just like making things look pretty. :) The sandwich bag always works great. Just remember don't make that hole too big or else you will have a huge mess on your hands. Cut about the size of half a dime and squeeze slowly until you get the hang of it.

Sarah said...

This recipe looks great.
I was wondering if it was allowed on Phase 1 or should you wait to prepare it when you're in the 2nd phase?

Love the blog! Thanks for all the great recipes.

Veronica said...

@ Sarah - This is a phase 1 recipe. I've been on phase 1 for 52 weeks. :) Enjoy them they are an awesome little treasure.

Anonymous said...

Awesome!!!!!!!!! Just wondered how these can be stored??

Anonymous said...

Mine bounced and tasted like egg:( lol is that what their supposed to taste like

Anonymous said...

Dear lord these are delightful