Splenda Meringues 2

So, I decided to give a second chance for reaching my desired consistency on Splenda Meringues. They are better than last ones =) I still don't know why (maybe experience??) because the recipe is the same. Only this time I used a tip to give them a better shape and a uniform size. Check them out!

The ingredients were the same as before, so I'm using the same picture:

• 3 egg whites, room temperature
• 3/5 cup Splenda, granulated

Start by whisking the whites on an electric mixer on high, until fluffly, around 10 to 15 seconds. Start adding Splenda, 1 tbsp at a time, until peaks form.

Preheat your oven to the lowest possible temperature (212°F/100°C). Now, use whatever tip you prefer depending on the shape you wanna give to your meringues. You will need to cut a small hole in a Ziploc bag.

Enter the tip and take it out in the hole you made, like shown in the picture. I used some Scotch tape to prevent it from moving too much.

Now, wrap a glass with the ziploc bag, inside out like shown, and with a rubber spatula start filling the Ziploc bag.

Now, remove all of the air in the bag and close it. 

Start placing small peaks for each meringue.

I got around 40 meringues.

Bake them for an hour. Turn off the heat and leave them for 5 hours or overnight.

Very beautiful meringues.

Crunchy dessert. Very very low-cal.