meringue dukan recipe cookie

Meringue Cookies -Dukan

4 egg whites (Allowed to come to room temperature if necessary) 1/2 teaspoon of cream of tartar                                                                                                   1 cup of zero calories sugar substitute –using loose splenda in bag

1.Put the egg whites in a clean, dry, grease-free bowl with the cream of tartar and whisk until the egg whites form soft peaks that hold their shape.

2.Add the sweetener one tablespoon at a time.

3.When all the sweetener has been added, continue whisking until the egg whites become glossy and form stiff peaks that hold their shape.

4.Using a piping bag with a large star nozzle pipe your meringue on to parchment paper placed on a baking sheet.

5.Place in a preheated cool oven at 250°F, 130°C or Gas Mark 1/2 for 30 minutes when the meringues should be crisp and dry. 6.Turn the oven off and allow the meringues to cool in the oven for a further 30 minutes.

7.When completely cool, store in an air tight container until needed, for up to seven days.