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

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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.

How many do you want:

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    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

      -FATIGUE. I'm still so tired, fatigued so much of the time. My doctors blame this on the stress of my husband's diagnosis and my periodic trouble sleeping. But even during weeks where I'm sleeping enough (8-10 hrs a day), eating right, exercising as I can, trying to keep stress at bay, I'm still so bleeping tired. Maybe not when I wake up, but by late afternoon. Often my legs even feel weak/wooden. Has anyone else experienced greater fatigue early on after being diagnosed? This will pass, yes? I know I could cut out the sweets and that could help, but also, being a caregiver is hard and sometimes it's nice to eat your feelings between therapy sessions.  

      -SYMPTOMS CAUSED BY FATIGUE? Sometimes I'll have other "feels like I've been glutened" symptoms if I haven't gotten enough sleep, though I'm trying so hard to sleep at least 8 hours a night these days. Hasn't happened in a while thankfully, but there was a point this summer where my insomnia was bad and my arms were achy and I had some crazy flank/back pain I'd never experienced before. For weeks. Doctor ordered me to sleep sleep sleep, taking Benedryl if needed. I did, and the symptoms went away, but weird, yes? Has this happened to you? I ask because I want to make sure I'm getting all strange pains tested to the full extent if there's a chance it's something other than celiac. I do sometimes still feel that strange side stitch after a CC incident.

      -SKIN PROBLEMS. I have had a smidge of eczema since I was a teen and it - and the dermatitis herpetiformis I've acquired with my dx - are out of control right now. I recognize the connection with stress, but also, has anyone found any great natural remedies for DH to stop the itching? I've tried so many useless ointments and medicated creams, a number of them given to my by a dermo months ago. I see my naturopath this week, but thought I'd ask here too.

      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

      Thank you so much!  
    • Hang in there!  Count your blessings.  Do something you like to do and relax. I know that is hard to do as a young mother (as I sit here in the kitchen sipping coffee quietly as my teenager is sleeping in after a late football game last night where she marched in 90 degree plus weather in full uniform).   But seriously, take a few minutes to relax!  
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    • Thank you for posting that. I've had a lot of that bloodwork done and everything is normal. At the peak of this belly bug I had blood work done and my white count was fine. I think it's just my health anxiety scaring me into thinking this is something scarier (to me) than celiac. Maybe the anxiety will subside once I go gluten-free. The anxiety is brutal.
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