elissa_and_neil
Full Member
Ingredients:
2 dried egg whites (fresh don't give the same crunchy texture)
1/2 cup splenda
1 tsp vanilla flavouring
1 sachet toffee options (2 syns on all plans)
Method:
Preheat oven to 150c and line a couple of baking trays with greaseproof paper.
Make up the dried egg with water according to packet instructions.
In a glass or metal bowl (plastic stops the egg fluffing up as much) beat the whites with splenda until almost stiff peaks. Sprinkle in the toffee options, beating until stiff and glossy.
Careful not to over beat!
Drop spoonfuls onto the baking sheets, place in the oven and immediately reduce heat to 140c. Don't open door while cooking, they'll sink.
Cook for 30 minutes, turn oven off and leave them in with door closed to cool for 2-4 hours. They should be nice and crisp, if they are still soft in centre, turn them over and bake at 110c for another ten minutes.
The texture isn't quite the same as cinder toffee but the taste is yummy!
2 dried egg whites (fresh don't give the same crunchy texture)
1/2 cup splenda
1 tsp vanilla flavouring
1 sachet toffee options (2 syns on all plans)
Method:
Preheat oven to 150c and line a couple of baking trays with greaseproof paper.
Make up the dried egg with water according to packet instructions.
In a glass or metal bowl (plastic stops the egg fluffing up as much) beat the whites with splenda until almost stiff peaks. Sprinkle in the toffee options, beating until stiff and glossy.
Careful not to over beat!
Drop spoonfuls onto the baking sheets, place in the oven and immediately reduce heat to 140c. Don't open door while cooking, they'll sink.
Cook for 30 minutes, turn oven off and leave them in with door closed to cool for 2-4 hours. They should be nice and crisp, if they are still soft in centre, turn them over and bake at 110c for another ten minutes.
The texture isn't quite the same as cinder toffee but the taste is yummy!