Umpa:
I tried and flopped trying to make SF meringue shells as a snack. I think I beat them too long and it just fell in the middle of making them. I used eggs, xylitol, a little vanilla, lemon juice instead of cream of tartar and 1/3 cp of crushed pistachios. It was fine and fluffy and then I turned around it had fallen and became like soup. I used my old Sunbeam mixmaster on the egg whip setting. I read somewhere you need to have the eggs room temperature and if it's a humid day it will fall. Well, it's 100+ here today but not in my apartment I didn't think. lol I'm going to try the recipe below the next time and use the gelatin. How much xylitol should I use.
Lemon Meringue Cookies Recipe
Yields: 50 cookies
Prep time: 15 min
Cook time: 90 min
Ingredients:
1 (.3-ounce) package sugar-free lemon gelatin
1 cup super-fine or Baker's sugar (substitute Xylitol but only use 1/2 cup?)
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
Preparation:
Preheat oven to 250 degrees F. In a small bowl, combine the lemon gelatin and sugar together.
In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/sugar mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks.
Drop batter by tablespoonfuls onto non-stick baking sheets. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.
Yields 50 cookies.
