3 egg whites
¼ cup sugar, granulated
¼ cup corn syrup, light
4 Tbsp water
1 Tsp lemon juice
1 Tsp vanilla extract
- In a sauce pan, combine sugar, corn syrup and water. Bring to a boil and dissolve sugar. Remove from heat.
- Using a mixer, beat the egg whites on high, until they are foamy. Lower the speed and trickle in the syrup. Add the lemon juice and vanilla. *Do not let syrup touch the whip or side of bowl as this will create little beads in the egg white.*
- Keep whipping on high until you have reached a stiff peek. You can choose to use a spoon and add dollops on a parchment paper-layered baking sheet, or a piping bag and tip to create ridges.
- Bake at 200 degrees F for one hour. *Do not open the oven door as this will deflate the meringue* Check after one hour and bake for another 45 minutes. They should be a light golden colour.
- Calories: 16.8 KCal
- Protein: 1.4 g
- Carbohydrates: 3.9 g
- Sodium: 7.4 mg
- Phosphorus: 0.55 mg
- Potassium: 6.23 mg
Servings per recipe: 30
Serving size: 10 g - 1 cookie
0.26 carb choice
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup