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)