Yes sir! but... you might want to make sure and wait for another member here to confirm it as I am not quite sure. Better yet, why don't you call the Dukan Diet guys because they can answer you better...
I am not sure what cream of tartar does for meringue but know you do need it and that is probably why..
I had this recipe saved along with the one that uses sugar.
Chocolate Cloud Cookies.
3 egg whites, room temperature.
1/4 teaspoon cream of tartar.
1 tablespoon cornstarch.
1/3 cup Splenda.
2 teaspoons dutch process unsweetened cocoa powder.
Preheat the oven to 225. Combine the Splenda and cornstarch in a bowl- set aside. Line a baking sheet with parchment paper or a brown paper grocery bag.In a bowl, preferably copper, beat the egg whites on medium speed until frothy, 2 to 3 minutes. Beat in the cream of tartar. Gradually add the Splenda cornstarch mixture and beat for 1 minute. On high speed beat until stiff and glossy, about 2 minutes..
Gently sift the cocoa powder over the egg mixture and then fold into the batter. Drop dollops of the cocoa mixture onto the prepared baking sheet...
Bake the cookies in the middle of the oven for about 1 1/4 hours, until they are dry and puffed. Turn off the heat and leave the cookies in the oven for 10 more minutes. Let cool on the baking sheet, then remove them from the paper..
This is one protein serving!!! I hope everyone enjoys these treats as much as I do!!!!.
- PEPPERMINT COCOA CLOUDS: add 1/2 teaspoon or so of peppermint extract during final beating for a peppermint chocolate cookie. (OR just leave the chocolate out and add peppermint extract and a dash of red food coloring for pink peppermint clouds!).
- LEMON & TOASTED ALMOND CLOUDS: make cookies as directed but instead of folding in cocoa fold in 1 teaspoon finely grated lemon zest and 6 almonds that have been toasted and ground finely. Finish recipe as directed (NO COCOA!). This version will be 1 protein and 1 fat serving...
Ps Chocolate Cloud Cookies.
Posted by: Duchess of Dukan Diet on 01/24/05 at 02:25 PM..
Thanks! That's probably why. I got so disgusted I threw 1/2 the mix away. I baked a couple sheets and they don't taste that bad. Well, they taste like chocolate..
So, if I make my recipe with splenda they're going to be less than 10 calories each? Wow!.
Birdie, your recipe says 1 protein serving. For how many cookies? Maybe that one would be a little better...
The number of cookies you'll get from 3 egg whites probably depends on how big you make them but 3 egg whites should beat up to a fairly respectable amount though.
By the way I got a book "Baking with Splenda" by JoAnna Lund has good info & what appear to be interesting recipes (haven't tried any yet myself) as well as some good advice for baking in general and using splenda & lower fat alternatives also she puts her nutritional stats & diabetic food exchanges (as well as her own "Healthy Exchanges" which look a lot like WW from 20+ years ago) for each recipe check it out.
Thanks Lynn. You had that recipe from way back then? I copied that a long time ago off the Dukan Diet site and had it saved. Back then I was not to careful in saving names as to who posted them. I try to do better at that now..
Any time Birdie and yep, you copied the original post I have an edited version in my collection (I cut some of the wording to make it fit the page - lmao).
There are a couple other meringue recipes in my Dessert file as well I like em (lol)....
Carol I've made meringues with Splenda before. They puff up fine and work the same. I got sick of them after a few of them though and ended up chucking the pan myself. I made lemon (the best ones), peppermint and cocoa meringues. I think I'm just not a meringue person lol...