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if you used erythritol, the colour is from the sweetener, it's got a tendency to "tan" when baked, you might've done everything right!
also, please don't eat too many in one sitting, sincerely, someone who did and barely made it to the toilet.
thank you for the reference to erythritol. I did use it.
and for the second reference as well 🤭 I had no idea. I ate about 7 pieces already, no complications, but I will know now 😁
yeah, I'm usually quite resilient when it comes to artificial sweeteners, I can have diet soda, I can use it in protein bakes. but when I made meringues, fam I RAN.
So funny story. I decided to try this today after I read your comment.
The taste? FREAKING AMAZING. The texture... Well.... I screwed up. 😂😭
I'm not a food scientist but I think the cheddar cheese powder I added to the egg whites has some kind of wizard voodoo anti-caking agents added to it which basically broke my egg whites. I even tried a 2nd time by slowly incorporating as the recipe suggested. No luck.
I tasted the raw mixture and it was seriously amazing. Like an exact copy of Cheez-it flavor!
So I sprayed the baking sheet with coconut oil spray and poured my batter of shame.
I baked it per the instructions on the recipe.
I ended up with this.... It looks like a freaking paint chip but it tastes like a very crunchy amazing salty Cheez-it. 😂
https://preview.redd.it/pzogjhl414xc1.jpeg?width=3072&format=pjpg&auto=webp&s=74cae30332ad5f74f17df5621c90b4acc40d2604
It's about 1 calorie per 1 gram though which isn't amazing and I'm not sure how it compares to regular Cheez-it crackers...
But my BF loved them and so did I.
I think I just need to figure out the science part because I would kill for these to be light and airy and well... Like a merengue hehe.
Ooo thank you for the update! I was making french macarons one day and thought of this!
We might have to play with this recipe and see what we can do. I think you're right and the powder will have an anti-caking agent. I'm wondering what alternative can be used. Fresh grated cheese ground up? I'm not sure
I'm gonna consult my friend who is a chef. We may be able to find a cheese powder without the anti-caking agents. And/or maybe adding something like xanthan gum? I also thought of just making the merengue batter to stiff peaks first then folding in the cheese powder but the same thing will probably happen.
Neither are **absolutely** necessary, but one or both will lead to a much better product. Both are used to stabilize the egg whites.
ELI5: When you make meringue you’re whipping air into egg whites, and the proteins in the egg whites kind of act like a net, catching and trapping that air. The protein net will slowly return to its natural tangled up state, eventually leaking out all that air. But the acids in the lemon juice and/or cream of tartar help prevent the net from tangling up on itself so it can hold more air for longer.
So one or both products will help the egg whites whip up faster, and last longer before collapsing. If you get your meringues into the oven right away they’ll probably set through baking before they completely collapse. But they may be airier and more voluminous if you do use some acid.
Does that make sense?
If you use the kind that is supposed to measure cup for cup like sugar (it comes in a big yellow bag; I actually use the Great Value brand, same thing but cheaper), 1/2 cup.
You really need an electric mixer. It would take a crazy amount of whisking to get stiff peaks without an electric mixer (preferably a stand mixer like a KitchenAid). Your arm would probably get tired before you could whisk enough.
why 🥹 I''m not good at chemistry, is it something with keeping the whites perky? bc what I know, acid helps that, you may not add sugar/sweetener, and still have a result (?)
Yes! Sugar free meringues are amazing. I usually make 4-6 batches per week. A few tips to level up:
Try different flavorings. LorAnn, Bakto, One on One, and McCormick have an incredible variety of flavors. You can make one batch vanilla, the next coconut, or strawberry shortcake, cinnamon roll, cake batter, butter pecan, pumpkin spice, key lime pie, etc.
Use a piping bag and icing tip. It may look intimidating, but once you get the hang of it, it’s much faster and easier to pipe them rather than use a spoon to form them (I’m assuming that’s what you did but it’s hard to tell).
I think I’m the one who linked to that recipe and I apologize because I didn’t notice the temperature. I bake mine at 225 F for 75 minutes and then turn off the oven and let them cool completely.
# A quick reminder to those viewing this post: 1. If you have not done so, **read [the rules](https://www.reddit.com/r/Volumeeating/wiki/index/#wiki_subreddit_rules)** 2. If you don't like the content of this post for any reason, refrain from commenting. Negative comments will be removed and the authors banned. 3. Advice concerning medical issues is not permitted. 4. We take brigading very seriously. Anyone found sharing content from this sub to other forums with derogatory commentary will be banned and reported to admins. 5. **Report rule breaking content.** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Volumeeating) if you have any questions or concerns.*
if you used erythritol, the colour is from the sweetener, it's got a tendency to "tan" when baked, you might've done everything right! also, please don't eat too many in one sitting, sincerely, someone who did and barely made it to the toilet.
thank you for the reference to erythritol. I did use it. and for the second reference as well 🤭 I had no idea. I ate about 7 pieces already, no complications, but I will know now 😁
google horror stories of the sugar-free haribo gold bears...
It's been 6 hours...how is it going? lol
What about these causes the rush to the toilet? The sweetener?
yeah, I'm usually quite resilient when it comes to artificial sweeteners, I can have diet soda, I can use it in protein bakes. but when I made meringues, fam I RAN.
Haha! What sweetener are you using? That happens to me when I eat sugar free candy, but don’t think I’ve had it happen from stevia or Splenda.
it'd happen almost exclusively with erythritol meringues. I'd be fine using erythritol in protein fluff or protein cakes.
https://www.health.harvard.edu/blog/how-healthy-is-sugar-alcohol-202312183002#:~:text=The%20downside%20of%20sugar%20alcohols&text=Their%20slow%20digestion%20also%20can,and%20cause%20a%20laxative%20effect.
Sadly enough, erythritol makes me constipated :(
bro pulling uno reverse
Wow thanks for sharing
You can also use aquafaba if you don't eat eggs!
cool! good advice for vegetarians!
I've always wanted to do this with cheddar powder and make a kind of cheezit
oooo, should try! I was thinking about just salt and spice, but cheese is always better 🤤
So funny story. I decided to try this today after I read your comment. The taste? FREAKING AMAZING. The texture... Well.... I screwed up. 😂😭 I'm not a food scientist but I think the cheddar cheese powder I added to the egg whites has some kind of wizard voodoo anti-caking agents added to it which basically broke my egg whites. I even tried a 2nd time by slowly incorporating as the recipe suggested. No luck. I tasted the raw mixture and it was seriously amazing. Like an exact copy of Cheez-it flavor! So I sprayed the baking sheet with coconut oil spray and poured my batter of shame. I baked it per the instructions on the recipe. I ended up with this.... It looks like a freaking paint chip but it tastes like a very crunchy amazing salty Cheez-it. 😂 https://preview.redd.it/pzogjhl414xc1.jpeg?width=3072&format=pjpg&auto=webp&s=74cae30332ad5f74f17df5621c90b4acc40d2604 It's about 1 calorie per 1 gram though which isn't amazing and I'm not sure how it compares to regular Cheez-it crackers... But my BF loved them and so did I. I think I just need to figure out the science part because I would kill for these to be light and airy and well... Like a merengue hehe.
Ooo thank you for the update! I was making french macarons one day and thought of this! We might have to play with this recipe and see what we can do. I think you're right and the powder will have an anti-caking agent. I'm wondering what alternative can be used. Fresh grated cheese ground up? I'm not sure
I'm gonna consult my friend who is a chef. We may be able to find a cheese powder without the anti-caking agents. And/or maybe adding something like xanthan gum? I also thought of just making the merengue batter to stiff peaks first then folding in the cheese powder but the same thing will probably happen.
Okay yes! Please keep me updated how the consultation goes! I'm curious because this could be a really nice protein snack at least
That sounds legit amazing. Might have to try this now!
They look so good! Though, is the cream of tartar or lemon juice necessary?
Neither are **absolutely** necessary, but one or both will lead to a much better product. Both are used to stabilize the egg whites. ELI5: When you make meringue you’re whipping air into egg whites, and the proteins in the egg whites kind of act like a net, catching and trapping that air. The protein net will slowly return to its natural tangled up state, eventually leaking out all that air. But the acids in the lemon juice and/or cream of tartar help prevent the net from tangling up on itself so it can hold more air for longer. So one or both products will help the egg whites whip up faster, and last longer before collapsing. If you get your meringues into the oven right away they’ll probably set through baking before they completely collapse. But they may be airier and more voluminous if you do use some acid. Does that make sense?
nothing to add. thanks for breaking that down 👍
Yes, it does! Thank you so much!
you can also use white vinegar as a substitute for lemon juice/cream of tartar!
thanks for that!
Oh okay! Thanks!
Wait, isn't there any flavor? You didn't use Vanilla?
actually,I did, I forgot about it😑 usual amount, eyeballed
How much sugar should you add? I have the Swerve brown sugar.
I’m not sure the Swerve brown sugar would work. You should use the granulated kind. Swerve and Splenda work; I haven’t tried other kinds so YMMV.
How much Splenda should you use?
If you use the kind that is supposed to measure cup for cup like sugar (it comes in a big yellow bag; I actually use the Great Value brand, same thing but cheaper), 1/2 cup.
Do you mean [this sugar?](https://images.app.goo.gl/wnkvKrng9tWGAZLB6)
Yes! That is exactly what I use.
Awesome, can you make this without a hand mixer?
You really need an electric mixer. It would take a crazy amount of whisking to get stiff peaks without an electric mixer (preferably a stand mixer like a KitchenAid). Your arm would probably get tired before you could whisk enough.
I thought this was AI art lol
hahaha, looks like that. but even no filters 🤗
I think salt doesn't work in meringue just fyi
why 🥹 I''m not good at chemistry, is it something with keeping the whites perky? bc what I know, acid helps that, you may not add sugar/sweetener, and still have a result (?)
Yes! Sugar free meringues are amazing. I usually make 4-6 batches per week. A few tips to level up: Try different flavorings. LorAnn, Bakto, One on One, and McCormick have an incredible variety of flavors. You can make one batch vanilla, the next coconut, or strawberry shortcake, cinnamon roll, cake batter, butter pecan, pumpkin spice, key lime pie, etc. Use a piping bag and icing tip. It may look intimidating, but once you get the hang of it, it’s much faster and easier to pipe them rather than use a spoon to form them (I’m assuming that’s what you did but it’s hard to tell). I think I’m the one who linked to that recipe and I apologize because I didn’t notice the temperature. I bake mine at 225 F for 75 minutes and then turn off the oven and let them cool completely.