Sugar free meringues, my husband thunk it!

[babymama]

High protein and less than 1 carb a dollop. What do you all think, are these safe for induction? I plan to add one packet nevella sweetener for every 2 egg whites. One packet is already less than a gram of carb. Nevella is also the best tasting sweetener I ever tasted. It doesn't have a chemical taste to it, no aspertain and it really taste like sugar. I found it at the dollar store.

[pokiedot]

I've never heard of that sweetner... It could work, but you never know the baking chemistry of two substances till you blend them together so I say go for it and see if it works.

[Kathi22]

Personally, I stayed clear of all sweets on induction. I stuck to my salads and fats to avoid any cravings. It doesn't sound too bad, let us know how it tastes!

[moniegail]

here's a similar recipe from linda's site....i've never tried them, but i remembered seeing them and thought i'd share the link

Linda's Low Carb Menus & Recipes

[ldyj]

I've made SF meringues before using Splenda. I don't remember them turning yellow. After I'm closer to half there, I might try them again.

[SunnySmile501]

Originally Posted by pokiedot

I've never heard of that sweetner... It could work, but you never know the baking chemistry of two substances till you blend them together so I say go for it and see if it works.

Exact same as Splenda

ITC Rules in Favor of Indiana Company's Sweetener Patent

InsideINdianaBusiness.com Report
Carmel-based Heartland Sweeteners, LLC has been cleared of allegations that its no-calorie sweetener violated the patents of another company. The U.S. International Trade Commission has unanimously upheld an earlier decision, making Heartland the only manufacturer of table top sweeteners to have received a unanimous ITC ruling in connection with Tate & Lyle's patent infringement allegations. Tate & Lyle had claimed the company violated its patent on Splenda by manufacturing and packaging sucralose and selling it under the table top brand NEVELLA.

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[babymama]

Originally Posted by SunnySmile501

Exact same as Splenda


InsideINdianaBusiness.com Report
Carmel-based Heartland Sweeteners, LLC has been cleared of allegations that its no-calorie sweetener violated the patents of another company. The U.S. International Trade Commission has unanimously upheld an earlier decision, making Heartland the only manufacturer of table top sweeteners to have received a unanimous ITC ruling in connection with Tate & Lyle's patent infringement allegations. Tate & Lyle had claimed the company violated its patent on Splenda by manufacturing and packaging sucralose and selling it under the table top brand NEVELLA.

</H1>[/QUOTE]

LOL, I swear it tastes better than Splenda! The packaging looked European to me so that's why I bought it. I haven't seen it at stores other than the Dollar Store, the patent thing might be why.

Anywho, I boiled all my eggs yesterday so today I will get some. The trick with meringues is that the eggs have to be room temp when you beat them otherwise they will stay sticky instead of crunchy when you get them out of the oven. I won't use vanilla either, just egg whites and artificial sweetener. I will post pictures of them after I make them and let you all know how they taste. I have never made them but I remember my mom making them when I was younger with real sugar.

[planetclaire]

I've made meringues a few times with splenda....only once with real success though! So room temp eggs...I will try that next time, maybe that has been my problem.

[babymama]

I made mine, they didn't look very appetizing so I didn't take pics. Mine sucked, I didn't wait for the eggs to get room temp. The first batch came out like the top of a pie, crisp on top and too spongy in the middle. I used way too many egg whites too, I used 8. After those failed I mixed the eggs again and this time added a teaspoon of coffee for some flavor. I lowered the oven temp to 250 and I let them bake longer. They were crunchier and just a little sticky in the middle.

I found a recipe in Veronica Atkins cookbook for chocolate chunk meringues and they were listed as something to eat after induction so I am glad mine didn't come out good since technically I am not allowed to eat them yet. I think I put too many sugar packets in mine, I used 6 single serving packets for 8 eggs. I should have used only 4.

[Elizellen]

I have used Linda's 'meringue surprises' recipe in the past and they worked out perfect - just like real ones, my husband said

As Linda suggested in the footnote to the recipe, make sure you cut down the salt - I used just a pinch in mine.