Key Lime Pie Meringue Meltaways

12 Apr

Well, I am one of those people who tend to become somewhat obsessed with certain things. I have to do it over and over again until I feel it is perfect or at least the best version I’ve ever seen. My latest obsession are meringue cookies mostly because they’re deceptively simple, fat free and sugar free, just tasty mounds of pure protein — I couldn’t help but fall a little more in love every time.
These little bad boys are lite and airy key lime pie dreams that just melt in your mouth. I wasn’t sure at first if I would really like a truly crisp meringue cookie but I do, I really do. It’s great with a side of fat free milk or herbal tea.

2/3 C. Liquid egg whites or 4 egg whites
1/2 tsp. cream of tartar
1 tsp. pure vanilla extract
1-2 tsp. lime juice
3 packets of TrueLime (or zest of one lime and add another 1 tsp. of lime juice earlier)
1/4 C. Dark chocolate (optional)

Preheat oven to 200 degrees. Pour egg whites into mixer with wire whisk attachment. Some people claim you should let egg whites set at room temperature for 30 minutes before beating, I’ve never bothered but should you care to feel free. To this add extract, juice and cream of tartar. Beat at highest speed, stopping occasionally to scrape down sides of the bowl. When it forms soft-set peaks, on slower speed slowly add Splenda and then return to highest speed until it forms stiff, glossy peaks — could take awhile. Fold in TrueLime packets or zest and scoop mixture into pipping bag with large star tip. Pipe out 1 1/2 inch wide by 1 1/2 inch tall star meringues onto 2 foil lined cookie sheets. Will make lots of little cookies. Place in oven and bake at 200 degrees for 2 hours. Remove cool, and melt some dark chocolate in microwave, place in sandwich bag with small corner cut off and drizzle over each cookie in star-like pattern. Place in fridge to harden chocolate, store in tightly sealed Tupperware container in fridge — some people could probably get by with storing them on the counter but I live in the south people and it is warm and sticky here, not ideal food storage conditions for sure.
Hope you enjoy these light crisp cookies. For a more chewy texture follow my baking instructions for the coconut flavored meringues I posted earlier.



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