*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this last night – my very first attempt at meringue cookies. They turned out well! I only made a half batch since there’s no way I’d eat 4 dozen. I used Splenda and cherry no-sugar gelatin mix. Here are my notes:
(1) I didn’t have parchment paper, but I put them on baking stones and they worked just fine.
(2) I had a terrible time with piping them onto the stones, but that’s a testament to my own inexperience with piping, I suspect.
(3) I made them smaller than the size suggested and it’s a good thing because these are VERY sweet. They actually do taste a little like cotton candy, as advertised.
(4) I shortened the baking time since I had smaller cookies, and took them out of the oven without waiting for them to cool because I was out of time to wait for them. They’re a little crackled, but still just fine.
These ended up being bright neon pink sweet, crumbly treats. I read that sugar substitutes wouldn’t let the egg proteins get the stiffness that they need for a proper meringue and, since this is my first try, I’m not sure if maybe it should have gotten more stiff than it did. But it seemed to work out well in the end and they taste delicious!
I added the entire box of geletin with the one cup of splenda. I also added 2 tsp of vanilla. I folded in 1/2 cup of semi sweet chocolate chips at the end. I set the oven at 200 and baked for 3 hours then turned it off and let rest in the oven for another hour....Wow these are delicous! No one would ever know they had spleda in them. Granted the chocolate chips added some cals to it, but 2 - 3 chips per cookie is nothing. I can't wait to make with other jello flavors!!!
I just made these with a couple of small changes; I didn't have sugar free gelatin mix so one batch I used instant decafe coffee then made a second batch - divided in half...one half I added fresh grated tangelo (like an orange) rhind then the second half of the batch I used poppy seeds and pure almond extract to replace the gelatin flavoring. The batters were delish still waiting on them coming out of the oven I can hardly wait to try them cooked!
These are great but VERY sweet! Because of this I strongly recommend making them smaller than golf balls (you can always have more than one!). It seems like most of the negative reviews are from people who don't like Splenda (if you hate it and think it has an aftertaste why make a recipe where it is an essential ingredient?) or people comparing them to traditional meringues made with sugar. I think we would probably all eat regular meringues instead if that was an option! However for those of us limiting our sugar intake these are amazing! BEST OF ALL? They're both sugar-free AND low-carb (something you aren't going to find in sugar-free cookies or candies at the grocery store).
This is the first time I've tried sugar-free meringues but I really liked them. I'm on a low carb diet and it is difficult to find something sweet and satisfying without giving in and sticking your whole head in a bag of chocolate chips. I used peach flavored sugar-free gelatin and otherwise followed the directions to the letter. The batter is super easy to make (good thing since it takes a while to get results!) and my kids even helped. Just make sure to check on these before the 1.5 hours is up BUT DON'T OPEN THE OVEN DOOR. JUST TURN ON THE LIGHT AND MAKE SURE THEY AREN'T GETTING TOO BROWN! Taste is yummy as I don't get the aftertaste using the peach gelatin and I will be making these many more times:)
For sugar free cookies these are great but I wouldn't make them again unless I needed a sugar free cookie. I notice that two of the reviewers for this cookie made substantial changes to the recipe so that they are rating a different product. I made no modifications to this recipe and I found the cooking time to be a little long. Even in a 250 degree oven they browned a little more than I liked and have a slightly bitter aftertaste a result. I found that the large size (0.60 oz) sugar-free Jello box had more gelatin than I needed for this recipe. I will probably try these again but I will check them before the full 1.5 hours is up.
Weight Watchers delight! I also increased the amount of gelatin but kept everything else the same. Pretty light airy and sweet. Entire batch is 2 points on WW. Also made a second batch with PB2 (dehydrated peanut butter) instead of gelatin. oh yum. Entire batch 6 points using 4 TBL of PB2.
Awesome recipe if you're looking to satisfy you sweet tooth with virtually no calories. I screwed up my first batch by openeing the oven but the second batch was perfect. They did have a bit of an aftertaste so I cut back on the gelatin by a 1/2 tsp. the second time. My lime cookies are delicious!