Monday, November 16, 2009

Pumpkin Spice Meringue Cookies

Meringue cookies are a great standby dessert for a diabetic when made with a sugar substitute. They are low in carbs, offer a taste of sweetness, have a crunch and melt in your mouth. The crunchy texture is nice but I have learned a little secret to make them more cake-like or slightly chewy in texture. We have all heard and understand that baking is a science. By adding a very small amount of vinegar you change the chemistry of the cookie and thus, the texture. If you prefer a crunchier cookie you can just omit it. These Pumpkin Spice Meringue Cookies will disappear off your plate at 1.6 net grams carbs in each. I hope you enjoy.

Pumpkin Spice Meringue Cookies
by Chef Barrae


1/3 cup egg whites, room temperature
1/8 tsp. cream of tartar
1/4 tsp. vanilla extract
1/2 tsp. white vinegar
1/2 tsp. cinnamon
pinch each nutmeg and ginger
1/2 cup Splenda
1/4 cup pumpkin puree (not pie filling)
vegetable spray

Preheat oven to 300'

Pour the egg whites into a large, clean bowl. Using an electric mixer, begin whipping on low speed to break up the whites, until bubbles form. Add the cream of tartar, vanilla and vinegar. Whip on high until soft peaks form. About 2 or 3 minutes. Sprinkle in the cinnamon, nutmeg and ginger and whip in. Gradually add the Splenda, while whipping, until stiff peaks form. The egg whites will be stiff when the mixture holds its shape and the peaks do not fall.
Place the pumpkin puree in a small bowl. Fold in 1/3 of the egg whites to lighten the pumpkin. Pour back into the whipped mixture and gently fold in. Be very gentle so that you don't deflate the egg whites.
Using a tablespoon dollop a spoonful ono a lightly greased cookie sheet. Bake for 50 to 55 minutes and don't open the oven door while cooking. When cookies are done place on rack to cool. The cookies will come out looking slightly deflated. When hot they will have a crispy exterior but as they cool they will become more cake-like and chewy. Yields 1 dozen cookies.

Nutrition Facts

12 Servings

Amount Per Serving

Calories 6.6
Total Fat 0.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 g
Sodium 14.1 mg
Potassium 30.0 mg
Total Carbohydrates 1.8 g
Dietary Fiber 0.2 g
Sugars 0.2 g
Protein 1.3 g

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