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Hello and happy Tuesday to everyone. I'm really glad Monday is over with!!!!! Anyway, I am looking for a recipe for meringues. I'm on the Atkins 'way of life' and have had the full sugar meringues before and have seen them in the Atkins catalogue. I have searched the internet (probably not as thorough as can be), and have come across a few but they don't have the carb count listed! I have emailed Atkins and searched their recipe site. But have come to the conclusion that they don't give the recipe if it is something they sell!! When I asked them about the carb count in a recipe I found on the net, they told me that I would have to figure it for myself....who wants to go to that much trouble?!? Ok I guess I could but thought I'd ask here first! Thanks in advance Charity

This found on CookingLight.com My grandmother makes a version of these and they're soooo good. Hopefully this will be what you're looking for, and less than 7gm carbs I found another one there for strawberry meringues, but they had almost 30gm carb.. these seem like the way to go. :) Double-Vanilla Meringue Cookies INGREDIENTS: 1 cup sugar, divided 1 vanilla bean 3 large egg whites (at room temperature) 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract INSTRUCTIONS: Preheat oven to 325 degrees. Place 1/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Stir well with a whisk. Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gradually add vanilla bean mixture and extract; beat until just combined. (Stiff peaks will take on the consistency of marshmallow cream.) Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 325 degrees for 35 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container. NUTRITIONAL INFO: calories: 28 carbohydrates: 6.7 g cholesterol: 0 mg fat: 0 g sodium: 25 mg protein: 0.3 g calcium: 0 mg iron: 0 mg fiber: 0 g YIELD: 2-1/2 dozen (serving size: 1 cookie) © Copyright Southern Progress Corporation, 2000. All rights reserved. Privacy policy

Thank you sooo much!! Can I substitute Splenda for the sugar? I am going to try it anyway, afterall we all need a sweet treat everynow and then! Thanks again!!!!

I don't know any reason why you couldn't substitute the sugar.. it may make a little different consistancy, but worth the try. I'm sure they'd still taste good. :wink: If your cookies turn out on the chewy side and not crispy, you may want to try what my grandmother does: Turn the oven off about 10 minutes before the recipe says they're supposed to be done, and leave them in the oven over night. This will let them dry out and they'll be crispy in the morning. Ironically, this is the same technique for home-made dog biscuits to make them crunchy too :)