Vanilla Meringue Cookies (FTDI)

**This picture shows what "STIFF, HIGH PEAKS" should look like!

MooMoo Jackson Style

Ingredients:

WOMEN:

3 REAL egg whites (use real eggs, not boxed)

3 packets of Splenda (or Stevia but I find that it works best with Splenda)

1 capful of 100% Natural Vanilla Extract

MEN:

6 REAL egg whites (use real eggs, not boxed)

6 packets of Splenda (or Stevia but I find that it works best with Splenda)

2 capfuls of 100% Natural Vanilla Extract

Instructions:

1. Preheat your oven to 350 degrees allowing your pizza stone or baking sheet (lined with parchment paper) to preheat as well.

2. In a glass or metal bowl (no plastic) beat egg whites ONLY (do not add any other ingredients yet) on high with an ELECTRIC hand held mixer until they become meringue with STIFF, HIGH PEAKS (you should be able to turn your bowl upside down without any falling out when done). This step will take a little while (approx. 5mins or more but be patient).

3. Add the Splenda and Vanilla Extract to the meringue mixture then beat again on high for just a second to combine everything (do not overbeat it during this step).

4. Spoon mixture onto your preheated pizza stone or baking sheet. I use 2 large spoons to create an oval shape with the meringue then scrape it off of one of them onto the pizza stone/baking sheet.

5. Bake for approx. 30 minutes. Every oven is a little different so watch them the first time you make these. They should be light, golden brown, fluffy, crunchy, and sweet if you made them correctly (not gooey, flat, or burned).

TRY TO CHANGE UP THE FLAVOR BY USING DIFFERENT FLAVORED EXTRACTS!

EXAMPLE: LEMON EXTRACT, ALMOND EXTRACT, MINT EXTRACT, ETC.

Portion Info: These are 100% protein (no carbs) and they are portioned out exactly for women and men. Eat all that this recipe makes to consume your full protein portion.

RECIPE Q&A's:

Q: My meringues are flat! What happened???

A: If you're cookies are flat then something went WRONG in your process! Here are some helpful tips to ensure perfect meringue cookies......

MMJ's PERFECT FTDI MERINGUE COOKIE TIPS FOR BEST RESULTS:

**Use ONLY a glass or metal bowl. DO NOT use plastic!

**Make sure your bowl and mixer are clean and DRY. No moisture!

**Use an ELECTRIC hand held mixer. Do not try to beat by hand.

**Use REAL EGG WHITES!!! DO NOT USE BOXED EGG WHITES!

**SPLENDA works best for this recipe. You can use Stevia if you really need to but if you aren't getting good results you'll want to try Splenda!

**Make sure you beat your egg whites until you achieve STIFF, HIGH PEAKS (see picture above recipe of example)!

**Do not overbeat after you add the Splenda and Vanilla Extract.

**Make sure your pizza stone or cookie sheet is HOT when you are putting the meringue on it!

**If it is rainy, snowing, or super cold out do not leave them out on the counter after you bake them. Moisture in the air will deflate them and turn them soft.

**Store them in an air tight container after they're cool if you don't eat them all.

Q: Is it ok to eat these for snack instead of my protein shake in between my meals?

A: YES! They are purely protein so these will work great as a protein snack when you're wanting a little break from your protein shake.

Q: Can I use protein powder to flavor them?

A: I have not had good experience getting the correct texture and flavor when adding protein powder. I don't prefer it. I like it best simple. Change the flavor using extracts (lemon, almond, mint, etc.).

Q: I made these just now, after they supposed to have a texture like Styrofoam?

A: No! It MIGHT be Stevia! I get that kind of texture when I use Stevia but it doesn't happen to me when I use Splenda. Try again!

Q: Do these have to be refrigerated after they're made?

A: No, they do not. They need to be stored in an air tight container in a place without any moisture so they do not become flat or gooey. They are BEST fresh.