 | | Ghost Meringues |
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3 large egg whites, at room temperature
1/2 teaspoon (2.5 ml) cream of tartar
3/4 cup (188 g) one-to-one sugar substitute
1/2 teaspoon (2.5 ml) pure vanilla extract
24 dried currants Preheat oven to 200°F (130°C). |
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| Instructions |
Line two large, heavy baking sheets with parchment paper. Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon (15 ml) every 30 seconds until meringue holds very stiff peaks. Beat in vanilla. Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) plain tip or spoon into a gallon-size (1 l-size) heavy plastic food bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide opening. Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts about 2 inches (2.5 cm) apart. Press 2 currants into each ghost to form the eyes.
Bake until meringues begin to turn pale gold and are firm to the touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons |
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| Per ghost: 23 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 8 g carbohydrates, 0 dietary fiber, 0 cholesterol, 14 mg sodium Diabetic exchanges: 1/2 carbohydrate (bread/starch) ©1997, 1998, 1999, 2000 Diabetic-Lifestyle Online Magazine. All rights reserved. |
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