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Banana Meringues

You need an FP cookie or two in your life. You don’t have to muster up any portion control here and no special ingredients are needed other than your sweetener. These are ultra-FP and perfect for when you want to eat something sweet, but you’ve already had a big, heavy meal. See Recipe Note below for important sweetener information. This recipe is found in the "Sweet Treats - Brownies and Cookies" section of the Trim Healthy Mama Cookbook, page 317. This recipe is a multiple serve recipe that makes 15-20 meringues.

Cooking Method:
Courses: ,
Servings: 1
Description

You need an FP cookie or two in your life. You don’t have to muster up any portion control here and no special ingredients are needed other than your sweetener. These are ultra-FP and perfect for when you want to eat something sweet, but you’ve already had a big, heavy meal. See Recipe Note below for important sweetener information. This recipe is found in the "Sweet Treats - Brownies and Cookies" section of the Trim Healthy Mama Cookbook, page 317. This recipe is a multiple serve recipe that makes 15-20 meringues.

Ingredients
  • 4 large egg whites
  • 1/4 tsp xanthan gum
  • 2 tsp TH Natural Burst Banana Extract (or TH Natural Burst Vanilla Extract)
  • 1 1/2 tsp TH Super Sweet Blend (ground in coffee grinder)
  • 4 tsp TH Erythritol
Instructions
  1. 1
    Preheat the oven to 225°F. Line a couple of baking sheets with parchment.
  2. 2
    Put the egg whites, xanthan gum, and banana extract in a glass, ceramic, or metal bowl. Start beating the egg whites with an electric mixer until they begin to thicken. Slowly add both the sweeteners a little at a time. Continue beating until the whites are so stiff that you can turn the bowl upside down and the peaks will not fall out, 7 to 10 minutes.
  3. 3
    Drop spoon-size dollops of batter onto the prepared baking sheets. Or you can get fancy and put the batter in a quart-size zippy bag, cut a hole in the corner, and squeeze out pretty shapes. Bake for 20 to 25 minutes, or until just golden brown. Turn off the oven and let the meringues dry in the oven overnight or for 7 to 8 hours.
Note

Recipe Notes

Intro Continued... We tried so many versions of these cookies and had to conclude that Gentle Sweet with xylitol does not work here; xylitol pulls in too much moisture, so they never crisp up. Super Sweet Blend tastes a little bit strong on its own, so the best bet is to use a combination of Super Sweet Blend and erythritol. Best to make these cookies in the late evening. If you let them dry overnight in the oven, they will stay crisp for weeks!

Read it online: https://trimhealthymama.com/recipe/banana-meringues/