Low Carb flavored Meringue Cookies

By Lulubelle

Approved and from the MWLW archives

Ingredients

• 1.5 tsp sugar-free Strawberry gelatin mix
• 1 Cup granulated no-calorie sugar substitute (such as Splenda)
• 6 egg whites at room temperature
• 1/4 tsp cream of tartar
• 1/4 tsp salt

Preparation

Step 1

Preheat oven to 250` degrees. Line 2 baking sheets with parchment paper

Cut about 1/4 inch off a corner of a heavy gallon size ziploc bag & push a large size decorating tip into the opening. The fit should be tight

In a small bowl, stir the gelatin mix with the sugar substitute. In a large bowl, using an electric mixer beat the egg whites with cream of tartar and salt until stiff peaks form. As you beat the egg whites, gradually add the gelatin mixture, about 1 TBSP at a time. Spoon the fluffy mixture into the prepared plastic bag and gently squeeze & twist the bag to force the meringue mixture to the decorating tip

Squeeze the bag to place golf-ball size dollops of meringue mixture onto the prepared baking sheets. For a decorative effect, twist & lift as you place the cookie on the sheet.

Bake in the preheated oven until the cookies are set & dry, about 1 hour & 30 minutes. Do not open oven door while baking. At end of baking time, turn off oven, open oven door & allow the cookies to slowly cool in the oven before removing from the baking sheets.

Store in airtight container