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Merangue


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2 replies to this topic

#1 mbrookes

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Posted 01 November 2012 - 08:57 AM

Does anyone know a way to make merangue using artificial sweetner? I use merangue shells instead of pie crust with some pies, but the merangue runs the calories way up.
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#2 kareng

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Posted 01 November 2012 - 10:46 AM

Interesting question. Have you tried googling "sugarless Meringue" ? I saw several things with artifical sweeteners.
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#3 auzzi

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Posted 20 November 2012 - 01:45 AM

Meringue
3 Egg Whites
1 Tbsp. Cornstarch
1/4 tsp. Cream of Tartar
1/3 cup SPLENDA* No Calorie Sweetener, Granular
1 tsp. Vanilla
Place egg whites in a medium-sized mixing bowl. Beat on high speed with an electric mixer using the whisk attachment until frothy. Add cornstarch, cream of tartar, SPLENDA* Granular and vanilla. Beat on high speed until stiff peaks form.
Use in your favorite recipes where meringue is required.
Meringue
3-4 large egg whites
1/4 ts cream of tartar
1 ts vanilla extract
1/4 cup SPLENDA® Sugar Blend for Baking
Beat on high speed until frothy. Add cream of tartar, SPLENDA* Granular and vanilla. Beat on high speed until stiff peaks form.
Splenda Pavlova [baked meringue]
4 egg whites
1/4 c. - 1/2 c Splenda to egg whites.
1 tsp. vinegar or
1 tsp. of lemon juice
vanilla. [optional]
Whip egg whites in a glass bowl with mixer till stiff peaks form. While whipping, add splenda.
Pre heat oven to 350°F.
Bake 45 mins to 1 hour (tan color) Turn off the oven, but leave in until the oven cools.
Meringue
4 large egg whites
1 cup sugar (1 CUP SPLENDRA)
Fill saucepan with 2 inches of water; bring to a simmer. Place the egg whites and sugar in the bowl of an electric mixer. Combine, using a hand-held wire whisk. Set bowl over saucepan of simmering water; continue to whisk.
Whisk constantly until all the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted, about 3 minutes.
Heat oven to 175°C. Bake about 1 hour.
Meringue
3 egg whites
1/4 teaspoon cream of tartar
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® Sweetener
* Equal® Spoonful™ cannot be used in meringue recipes.
Beat egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in Equal® Measure™, beating to stiff peaks.
Meringue
2 egg whites
1/4 teaspoon cream of tartar
6 packets Equal® ( NutraSweet® as sweet as 2 teaspoons sugar each)
1/2 teaspoon vanilla
Beat egg whites until frothy. Then beat in cream of tartar until peaks form and curl over. Without over beating, blend in each packet of Equal® separately. Beat in vanilla.
Meringue
3 Egg Whites
1 Tbsp. Cornstarch
1/4 tsp. Cream of Tartar
1/3 cup SPLENDA* No Calorie Sweetener, Granular
1 tsp. Vanilla
Place egg whites in a medium-sized mixing bowl. Beat on high speed with an electric mixer using the whisk attachment until frothy. Add cornstarch, cream of tartar, SPLENDA* Granular and vanilla. Beat on high speed until stiff peaks form.
Use in your favorite recipes where meringue is required.
Meringue
3-4 large egg whites
1/4 ts cream of tartar
1 ts vanilla extract
1/4 cup SPLENDA® Sugar Blend for Baking
Beat on high speed until frothy. Add cream of tartar, SPLENDA* Granular and vanilla. Beat on high speed until stiff peaks form.
Splenda Pavlova [baked meringue]
4 egg whites
1/4 c. - 1/2 c Splenda to egg whites.
1 tsp. vinegar or
1 tsp. of lemon juice
vanilla. [optional]
Whip egg whites in a glass bowl with mixer till stiff peaks form. While whipping, add splenda.
Pre heat oven to 350°F.
Bake 45 mins to 1 hour (tan color) Turn off the oven, but leave in until the oven cools.
Meringue
4 large egg whites
1 cup sugar (1 CUP SPLENDRA)
Fill saucepan with 2 inches of water; bring to a simmer. Place the egg whites and sugar in the bowl of an electric mixer. Combine, using a hand-held wire whisk. Set bowl over saucepan of simmering water; continue to whisk.
Whisk constantly until all the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted, about 3 minutes.
Heat oven to 175°C. Bake about 1 hour.
Meringue
3 egg whites
1/4 teaspoon cream of tartar
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® Sweetener
* Equal® Spoonful™ cannot be used in meringue recipes.
Beat egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in Equal® Measure™, beating to stiff peaks.
Meringue
2 egg whites
1/4 teaspoon cream of tartar
6 packets Equal® ( NutraSweet® as sweet as 2 teaspoons sugar each)
1/2 teaspoon vanilla
Beat egg whites until frothy. Then beat in cream of tartar until peaks form and curl over. Without over beating, blend in each packet of Equal® separately. Beat in vanilla.
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