Splenda® Sugar Blend for Baking Chocolate Chip Meringue Crisps

Splenda® Sugar Blend for Baking Chocolate Chip Meringue Crisps
Makes:
36
cookies (3 dozen)
Prep Time:
15
minutes
Total Time:
137
minutes
based on 4 reviews
4
This delicious Chocolate Chip Meringue Crisps cookie is made with the winning combination of Splenda® Sugar Blend and Nestlé® Toll House® Semi-Sweet Chocolate morsels. This is an elegant choice to add to your entertaining repertoire!

In this recipe:

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Ingredients:

  • 1/2 cup chopped walnuts
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 cup SPLENDA® Sugar Blend for Baking
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:

PREHEAT oven to 200° F. Line baking sheets with parchment paper.

BAKE walnuts in shallow baking pan, stirring ocasionally for 5 minutes or until toasted; cool.

BEAT egg whites and vanilla extract in small mixer bowl on high speed until foamy. Add SPLENDA® Sugar Blend for Baking, one tablespoon at a time, until stiff peaks form. Stir in walnuts and morsels. Drop by rounded teaspoonfuls onto prepared baking sheets.

BAKE for 2 hours or until dry and crisp. Cool on baking sheets for two minutes; remove to wire racks to cool completely. Store in air-tight container(s).

Recipe courtesy of SPLENDA®.


Reviews:

Review This Recipe

splenda-sugar

 Star(s)

jessie eichstaedt from OTSEGO, MN

I submitted this recipe to very best baking my recipe how ever called for sugar.I tried splenda and the meringue curderd so I went back to sugar.very good cookie!!

Read More Reviews

Review This Recipe
  •  Star(s)

    Meringue Cookies

    Darlene Skerbetz from BENTLEYVILLE, PA

    Wow are these sweet! Maybe too sweet for me, but for the diebetics in the family to be able to enjoy something sweet when everyone else does makes me feel good! Finally everyone gets to endulge. Easy to make and the oven is so low it didnt even heat up the house. I chopped up the chips and used pecans instead of walnuts. They were airy and light and "hit the spot" for a family member who hadn't been able to enjoy the usual picnic fair... This way everyone had a sweet end to our 4th party.

  •  Star(s)

    Chocolate Chip Meringue Crisps

    JIM APLIN from ORLANDO, FL

    This is one tasty treat. Easy to make & just delicious. I love to make a double batch to take some with me on my comute to work everyday.

  •  Star(s)

    Light and Sweet

    CLAUDIA PERRY - STANDRE from CHARLOTTE, MI

    This is a wonderfully light and sweet treat! And with the addition of the walnuts, I can even tell myself that it's nutritious snack. It's hard to wait the two hours for them to bake so if you are baking with children, you'll need to plan an activity or schedule a nap time. Then when they wake up ... it's snack time!

  •  Star(s)

    splenda-sugar

    jessie eichstaedt from OTSEGO, MN

    I submitted this recipe to very best baking my recipe how ever called for sugar.I tried splenda and the meringue curderd so I went back to sugar.very good cookie!!

Nutrition Facts

Serving Size: 1/36 of recipe

Servings Per Recipe: 36 

  • Calories: 35
  • Calories from Fat: 15
  • Total Fat: 2g (3% of DV)
  • Saturated Fat: .5g (3% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 0mg (0% of DV)
  • Carbohydrates: 4g (1% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 4g
  • Protein: 1g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Splenda® Sugar Blend for Baking Chocolate Chip Meringue Crisps

Ingredients

  • 1/2 cup chopped walnuts
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 cup SPLENDA® Sugar Blend for Baking
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

 

Directions

PREHEAT oven to 200° F. Line baking sheets with parchment paper.

BAKE walnuts in shallow baking pan, stirring ocasionally for 5 minutes or until toasted; cool.

BEAT egg whites and vanilla extract in small mixer bowl on high speed until foamy. Add SPLENDA® Sugar Blend for Baking, one tablespoon at a time, until stiff peaks form. Stir in walnuts and morsels. Drop by rounded teaspoonfuls onto prepared baking sheets.

BAKE for 2 hours or until dry and crisp. Cool on baking sheets for two minutes; remove to wire racks to cool completely. Store in air-tight container(s).

Recipe courtesy of SPLENDA®.

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