Sugarfree Pecan Meringue Cookies



1 cup whole pecans
3 egg whites (room temperature)
Pinch salt
1 teaspoon vinegar
3/4 cup of Splenda granular

Take the pecans and lightly toast them in an oven at 250 degrees for about 10 minutes. Set them aside to cool. Heat oven on 300 degrees.

In a bowl beat the egg whites and vinegar until soft peaks form. Then slowly add the sweetener and salt with the mixer on medium high. Continue mixing for a few minutes. Then increase the speed on the mixer to high and whip until they form stiff peaks.

Chop the pecans and lightly fold into the meringue mixture. Drop by the teaspoon onto cookie sheets lined with parchment paper or a silicone baking mat. Should make at least 2 dozen cookies but I think I got more. 

Put the cookie sheets in the oven, shut the door, and turn it off . Leave in the oven overnight and they should be done in the morning. They are wonderly light, airy, and crispy. These were a huge hit with my sister who is also diabetic. She even took some home with her after dinner. Everyone at work liked them, also. If the people at work, who aren't sugarfree, like them then I consider it a big plus. 

Low Carb Cinnamon Coffee Cake

In one of my previous blog postings I said that the cake recipe for the lemon bars could be used for other desserts. See lemon bars here...... Low Carb Lemon Bars. I hadn't made any before but that was the statement from George Stella's cook book. The other day I was drinking my morning coffee and I remembered that cinnamon cake thing and thought I'd make one to go with my coffee.

I whipped up the basic cake recipe and baked it. It's so darn easy. I let it rest for five minutes and I laid some chopped pecans in several places on top. Then I poured the mixture from the lemon bar recipe but minus the lemon juice and zest and with a teaspoon of cinnamon.

This was very good. I even took it to work and several people tried it and said it was good. It went extremely well with my morning coffee, too.