Things You'll Need:
- Parchment paper Baking sheet 2/3 cup pasteurized egg white substitute (or 5 egg whites) 1/2 tsp. cream of tartar 1/2 c. Splenda, granular 1 tsp. vanilla extract 1/2 tsp. salt Mixer with whisk attachment or wire whisk Metal mixing bowl 1/2 cup sugar-free jam or peanut butter
-
Step 1
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
-
Step 2
Place the egg white substitute in the metal mixing bowl and use the mixer on high power to beat it for 2 minutes.
-
Step 3
Add the cream of tartar and beat it on high for another minute.
-
Step 4
Add the Splenda, salt and vanilla and beat until stiff peaks form. To test for the peaks, pull the whisk out of the bowl and hold it upside down. If the batter on the end of the whisk remains upright, the batter is done.
-
Step 5
Drop tablespoonfuls of batter onto the parchment paper. Bake them in the oven at 350 degrees F for 10 to 15 minutes, or until they are golden brown. Let them cool completely.
-
Step 6
Place a small spoonful of sugar-free peanut butter or jam onto the bottom of one of the cookies. Place a second cookie on the other side of the filling to make a sandwich. Repeat with the remaining cookies and serve.
