I’m not sure how these happened, but at 13 calories per cookie (fat- 0, carbs- 0, protein- 3 grams)…. I don’t even care!
I remember one night I was totally out of macros for the day except for protein. It was a rare occasion since I can easily get all of my protein in everyday by the early afternoon. I was definitely craving something sweet and although a mug cake would have been delicious, I wouldn’t be able to add ANY toppings. Mug cakes are really only amazing when you can add a bunch of other stuff to them like peanut butter, chocolate chips, whipped cream, and/or cereal (for crunch). No point if I can’t have all of the other fun stuff with it! I probably could have just drank my calories with a protein shake or MuscleEgg, but that’s as fun as eating.
I actually REALLY wanted some cookies to be honest with you! I remembered making THESE ‘Strawberry Meringues’ earlier this year and while those will satisfy your sweet tooth and are delicious, I really wanted something a bit sturdier, not quite so ‘airy’. Since I couldn’t afford to add many carbs (or fat) to any regular cookie recipe, I wondered what would happen if I used my meringue recipe BUT added protein powder… that might give the added texture AND protein?!
Turns out… it worked exactly like I thought!
Soft and squishy like a good cookie should be, but light and airy like a meringue! The protein powder not only adds extra flavor (mmmmm, snickerdoodle), but also allows the cookies to hold their shape and firm the egg whites up a bit. Typical meringues usually bake at a very low temperature for a long period of time and then need to dry out… thats what gives them that crisp, crumbly texture. These bake up just like cookies so you are eating in no time!
Snickerdoodle Protein Meringues
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
- 1 cup Vanilla MuscleEgg egg whites (www.muscleegg.com)
- 1/2 teaspoon vanilla extract
- 3/4 teaspoons cream of tartar
- 1 teaspoon cinnamon
- 2 tablespoons PEScience 'Snickerdoodle' Select protein (30% off coupon below)
|Preheat oven to 325 and line a pan with a silpat or parchment paper.|
|In a small bowl, mix protein powder and cinnamon. Set aside.|
|In a large bowl of a stand mixer, begin beating egg whites and vanilla extract on high for 2-3 minutes. Sprinkle cream of tartar on egg whites. With mixer still on high, slowly add protein/cinnamon mixture. Beat until fluffy.|
|Add mixture to a large zip lock or piping bag. Cut tip off one corner and pipe small mounds onto baking sheet.|
|Bake for 10 minutes. Remove from oven if you prefer soft meringues. If you prefer a crispier type meringue, turn oven OFF and leave in the oven for an additional 5-10 minutes until golden brown.|
NUTRITIONAL INFORMATION (makes 12 meringues): calories- 21, fat- >0 grams, carbs- >0, protein- 3 grams PER SERVING
MarlisaOctober 8, 2015 at 9:53 pm
Gonna have to try these babies out
KylieNovember 23, 2015 at 4:39 am
My egg whites were fluffing up nicely but it seemed adding the tarter and protein powder made them go liquidy again even though I kept beating and beating. Think I did something wrong?
corinaNovember 24, 2015 at 5:01 pm
Probably a result of overbeating! Next time just beat until soft peaks form. Also add the cream of tartar and protein very very slowly. Hope that helps!
priaFebruary 22, 2016 at 9:49 pm
These taste great
but my egg white also didnt really turn fluffy
after adding tarter and powder
They ended up looking pancake like
What did I do wrong ?
Thanks so much …they still tasted great tho !
corinaFebruary 23, 2016 at 5:11 pm
were you using MuscleEgg or regular egg whites? You need to make sure that the bowl you are using is very clean and dry. Start slow with the speed and then increase to high. They will need to whip for a few minutes to get to stiff peaks! Hope that helps!
Post Op Day 659 | rny4meJanuary 16, 2018 at 2:54 pm
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