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Egg White Suspiros.. Sweet and Yummie..!
Ok guys... since this forum has helped me a lot I want to share with you what I normally do with Egg Whites when I get tired of them..... this is a really old latino recipe I used to eat when I was little and I think you guys will like it cause it's so easy to make and taste great and kills the mighty sweet tooth and with plenty of protein at very low calories.
They are simply egg whites and sugar but the sugar can be replaced by Splenda using the 1 to 1 measure sugar granulated Splenda.
I love this cause you can make it and keep it in a container just like cookies and ready to eat.
INGREDIENTS:
4 egg whites
4 tbs granulated (Splenda) 1 to 1 measure
Lemon zest (optional)
Buttered paper to cover the cookie sheet.
Beat egg whites in electric mixer bowl until it becomes stiff peaks, and then add Splenda one spoon at a time while beating. Add lemon zest and finish beating.
Hint: add a teaspoon of baking powder while beating make it increase in volume.
Cover a cookie sheet with a buttered paper and drop full spoons of suspiro. You also can use a decorating bag as seen on the picture to pour the suspiro on the cookie sheet
Preheat oven to 300 °F (Slow oven).
Bake suspiros for about 1 hour or until lightly golden.
While baking, keep the oven door partially open with a metallic spoon. Oven door should be open 1 inch for perfect baking.
When done, let it cool in a wire rack and remove from buttered paper
Ok guys... since this forum has helped me a lot I want to share with you what I normally do with Egg Whites when I get tired of them..... this is a really old latino recipe I used to eat when I was little and I think you guys will like it cause it's so easy to make and taste great and kills the mighty sweet tooth and with plenty of protein at very low calories.
They are simply egg whites and sugar but the sugar can be replaced by Splenda using the 1 to 1 measure sugar granulated Splenda.
I love this cause you can make it and keep it in a container just like cookies and ready to eat.
INGREDIENTS:
4 egg whites
4 tbs granulated (Splenda) 1 to 1 measure
Lemon zest (optional)
Buttered paper to cover the cookie sheet.
Beat egg whites in electric mixer bowl until it becomes stiff peaks, and then add Splenda one spoon at a time while beating. Add lemon zest and finish beating.
Hint: add a teaspoon of baking powder while beating make it increase in volume.
Cover a cookie sheet with a buttered paper and drop full spoons of suspiro. You also can use a decorating bag as seen on the picture to pour the suspiro on the cookie sheet
Preheat oven to 300 °F (Slow oven).
Bake suspiros for about 1 hour or until lightly golden.
While baking, keep the oven door partially open with a metallic spoon. Oven door should be open 1 inch for perfect baking.
When done, let it cool in a wire rack and remove from buttered paper
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