Here is my tips & tricks on how I make my low carb & low calorie cookies using liquid egg whites. ( Meringue type cookie ) I changed the amount of powdered Truvia to 2 Tablespoon, see **NOTES** below. * or sweetened to your taste*
Entire batch is approx 51 calories, I only count the calories from the egg whites.
While your eggs are cold separate out 3 egg whites & put into a glass or metal mixing bowl. ( Discard the yolks) Your egg whites need to be at least room temperature, please refer back to this vlog on how I do this. Add to your mixing bowl with the egg whites the
following: 1/4 tsp. cream of tartar, 1/8 tsp. kosher salt (or finely ground salt), 1/2 tsp. pure vanilla extract (or extract of your choice) then on medium speed mix together until foamy& peaks are forming. Then VERY gradually add in powdered Truvia one tablespoon at a time, about one minute per tablespoon( **NOTE** USE TWO Tablespoons total of powdered Truvia or sweetened to your taste ) Once this mixture resembles whipped cream & has stiff peaks you can go ahead and bake. Place onto a parchment covered cookie sheet approx. 24 dollops of the meringue & bake at 200 degrees for about 2 hours or until firm. You can turn off your oven at this point & let them continue to dry out if needed. Then make a cup of coffee & enjoy a cookie! (Please again refer to this vlog about adding cinnamon & other toppings.) This recipe is super versatile. I hope you enjoy experimenting with it & coming up with your own new twist. I would love to hear what you came up with.
Here is what you need:
Your oven preheated to 200 degrees, a hand held mixer, parchment paper, cookie sheet & a sweet tooth!
3 egg whites (room temperature)
1/4 tsp cream of tartar
1/8 tsp Kosher salt
1/2 tsp. pure vanilla extract
2 Tablespoon of powdered Truvia, (**NOTE**depending on how sweet you like your cookies your could add a little more or less of the powdered Truvia)
You can make these like a flatter type cookie depending on how you apply the meringue onto the parchment covered cookie sheet. Store in a air tight container unless you eat them all first 🙂
I hope you all enjoy these cookies! Love & Hugs – Jen
Shout-outs to juliahcg3girl, notenuhrs & MsHcGGirl.
I did make these again & was successful in adding a little cinnamon into the meringue then baked, but you have to be careful, they egg whites can be fragile. Good Luck!
Phase 2 & Phase 3 Cookies using liquid egg whites. Low carb & Low cal cookies,HCG Diet