This delicious treat is basically just egg whites with cocoa powder. It’s easy to make, but in order to achieve the right texture you need to follow instructions religiously.
- 6 egg whites at room temperature
- 1 teaspoon vanilla extract
- 1 cup of granular Splenda or ¾ cup of Truvia or a mixture of both (don’t use any other artificial sweetener)
- ¼ cup unsweetened cocoa (in baking aisle)
Preheat over to 250˚F. Beat the egg whites in a glass or aluminum, immaculately clean bowl (preferably, in a non-humid environment, if you can help it). Once they become opaque and white, add the extract and the pinch of tartar. Keep beating to soft beaks, then add in the sweetener and the cocoa slowly.
Once the mixture is uniform, use a teaspoon to transfer the egg whites onto a parchment paper-lined cookie sheet (no oil needed). Try to keep them as uniform-sized as possible, to ensure even baking.
Bake 1 hour. Once the meringues are set, turn off the oven and leave the cookies in the oven to dry (about 1 more hour). Take out the baking sheet and allow the cookies to cool completely prior to removing them from the sheet. Store in a sealed air-tight container.
Yield: 30-40 meringues (depending on their size). Each serving = 4-6 meringues.
Exchanges per serving
Nutrition facts per serving
20 Calories (4 calories from fat); 0.4g Fat; 3.6g Protein; 1g Net Carb