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Coconut Meringue Cookies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.19
Energy (kCal)460.0875
Carbohydrates (g)18.9884
Total fats (g)40.3002
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat egg whites and cream of tartar until foamy. | 2. Add Splenda and beat until glossy and stiff, but not dry. | 3. Add extract and beat briefly. | 4. Fold in coconut. | 5. Drop by 25 spoonfuls onto a non-stick baking sheet that has been sprayed with cooking spray or lined with parchment paper. | 6. Bake at 250 degrees for 1 hour. | 7. Turn off oven and leave cookies in oven until completely cooled. | 8. Store in airtight container and they should stay crisp up to 1 week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg white 2 34.32 0.4818 7.194 0.1122
    cream tartar 1/8 teaspoon 0.9675 0.2306 0.0 0.0
    splenda granular 8 teaspoons - - - -
    almond extract 1/4 teaspoon - - - -
    coconut 1 1/2 1/2 unsweetened 424.8 18.276 3.9960000000000004 40.188

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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