Re: Healthy version of meringue cookies and other treats for gifts?

[Guest guest]

-

I really have NO idea whether this would work for meringue, but maybe it's

worth a try: glycerin. It's sweet, and at the very least it's a vast

improvement over sugar. I've been using small amounts in some things

lately, and I'm finding it a workable complement to saccharin.

-

[Guest guest]

y.

>

> I would also like some ideas for healthier homemade food gifts for

> Xmas and other occassions. I love to bake things, but I feel so

> limited now. I don't usually have time to make things that take a long

> time, like sourdough bread, so things like Crispy Nuts are easier, but

> I would love some suggestions. I'd like to make most of my gifts this

> year. Savoury treats would probably be better because people get more

> than enough sweet stuff.

>

>

If you do go with something sweet, why not try some of the cookies in

NT. They seem pretty simple (although I've never made them personally).

Dawn

[Guest guest]

it's not THAT much healthier, but you can run rapadura through a coffee

grinder and make your own " powdered sugar " ...

-katja

At 03:50 AM 10/3/2004, you wrote:

>Hi all,

>

>I am famous for my meringue cookies (just egg whites, superfine sugar,

>cream of tartar and salt, and sometimes toasted chopped nuts). Does

>anyone have suggestions about how to create a healthier version? The

>chemistry behind successful meringue is very exact. To achieve good

>texture, and to have the meringue hold together properly when baked,

>the amount of sugar and degree of firmness you whip the mixture to is

>so important, so I'm wondering what I can use that will be a good

>substitute for the superfine sugar. Note: I NEVER liked to use

>confectioner's sugar (otherwise known as 'powdered sugar'); the

>cornstarch taste is icky to me, and produces an inferior product (the

>kind many bakeries sell). People who think that they don't like

>meringue cookies like mine, usually.

>

>I would also like some ideas for healthier homemade food gifts for

>Xmas and other occassions. I love to bake things, but I feel so

>limited now. I don't usually have time to make things that take a long

>time, like sourdough bread, so things like Crispy Nuts are easier, but

>I would love some suggestions. I'd like to make most of my gifts this

>year. Savoury treats would probably be better because people get more

>than enough sweet stuff.

>

>

>

>

>

>

>

>

>

[Guest guest]

Dr. Mercola recommends use of rice syrup as a sweetener for a merinque style

cookie. You might try it.

Rebekah

Re: Healthy version of meringue cookies and other treats for

gifts?

-

I really have NO idea whether this would work for meringue, but maybe it's

worth a try: glycerin. It's sweet, and at the very least it's a vast

improvement over sugar. I've been using small amounts in some things

lately, and I'm finding it a workable complement to saccharin.

-

[Guest guest]

I sometimes use a combination of glycerin, as suggested, plus a

pinch of stevia extract, for low carb sweeteners. It's a better

flavour than just one or the other. The only problem with glycerin

is that it's a humectant (if I've got the word right), and draws

liquid to itself, so you sometimes get a kind of dry feeling in your

mouth afterwards.

I've been meaning to try some experimenting with meringues myself,

and haven't got to it yet, so will be interested to find out how

your experiments go.

Cheers, deb

>

> Hi all,

>

> I am famous for my meringue cookies (just egg whites, superfine

sugar,

> cream of tartar and salt, and sometimes toasted chopped nuts). Does

> anyone have suggestions about how to create a healthier version?

The

> chemistry behind successful meringue is very exact. To achieve good

> texture, and to have the meringue hold together properly when

baked,

> the amount of sugar and degree of firmness you whip the mixture to

is

> so important, so I'm wondering what I can use that will be a good

> substitute for the superfine sugar. Note: I NEVER liked to use

> confectioner's sugar (otherwise known as 'powdered sugar'); the

> cornstarch taste is icky to me, and produces an inferior product

(the

> kind many bakeries sell). People who think that they don't like

> meringue cookies like mine, usually.

>

> I would also like some ideas for healthier homemade food gifts for

> Xmas and other occassions. I love to bake things, but I feel so

> limited now. I don't usually have time to make things that take a

long

> time, like sourdough bread, so things like Crispy Nuts are easier,

but

> I would love some suggestions. I'd like to make most of my gifts

this

> year. Savoury treats would probably be better because people get

more

> than enough sweet stuff.

>

>