Low-Sugar Cookies with Meringue and Pecans

What I ended up doing was using just one tablespoon of the new Splenda/Brown Sugar Blend (equal in sweetness to 2 T brown sugar) to give some of that brown sugar flavor. The rest of the brown sugar I replaced with Splenda. (You could also use Stevia-in-the-Raw Granulated Sweetener.) I also used two egg whites instead of one. While I’m confessing let me also say that the photo above is one of the recipes I rejected, but I was just too busy to take another photo! If you make this your cookies won’t turn out quite that dark, but they will still be delicious. Thanks Michelle! What I ended up doing was using just one tablespoon of the new Splenda/Brown Sugar Blend (equal in sweetness to 2 T brown sugar) to give some of that brown sugar flavor. The rest of the brown sugar I replaced with Splenda. (You could also use Stevia-in-the-Raw Granulated Sweetener.) I also used two egg whites instead of one. While I’m confessing let me also say that the photo above is one of the recipes I rejected, but I was just too busy to take another photo! If you make this your cookies won’t turn out quite that dark, but they will still be delicious. Thanks Michelle!

If you’re a meringue making expert and have suggestions about my meringue technique, let me know. If you want to learn more about meringue, here’s a link to an amazing post by California chef Shuna Fish Lydon about how to make meringue.

2 egg whites at room temperature

1 cup minus 1 T Splenda or Stevia-in-the-Raw Granulated Sweetener

1 T Splenda/Brown Sugar Blend (or brown sugar, or use all Splenda or Stevia if you prefer)

1 level T flour

pinch salt

¾ cup whole pecans

Directions at kalynskitchen.com

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