Low Carb Vanilla Splenda Meringue Cookies (for Dukan Diet PP Attack) | Dietplan-101


  • 3 egg whites (at room temperature, use 3-4 days old eggs)
  • 1/4 tsp cream of tartar
  • 7 tbsps Splenda granulated sweetener (or 12 sachets)
  • 3/4 tsp vanilla extract


  • Preheat oven to 250°F/120°C.
  • Line cookie sheets with parchment paper (or use silicon mat).
  • Beat egg whites until foamy, then add in cream of tartar and beat at high speed until soft peaks form.
  • Add in sweetener gradually (1 tablespoon at a time) while beating. Continue to beat at high speed until VERY stiff.
  • Add in the vanilla extract and mix until combined.
  • Put the meringue into a piping bag with your favorite tip and pipe dollops onto the cookie sheets.
  • Bake in the preheated oven for 1 hour and 10 minutes.
  • Let the meringue cookies cool in the closed oven.
  • Remove from oven and transfer with care (the cookies are fragile) to an airtight container immediately.
  • Keep refrigerated.