If you’re looking for an easy-to-make, sweet treat that’s low on carbs - look no further!
4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa
Preheat the oven to 225 degrees.
Put baking parchment on a cookie sheet.
Beat egg whites until foamy.
Add vanilla extract a few drops at a time and cream of tartar.
Beat until meringue starts to look creamy and forms soft peaks.
Add in Splenda a little at a time.
Add in cocoa a little at a time.
Put meringue on a parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.)
Bake at 225-degrees for one hour.
Turn off the oven, open the oven door a crack, and allow to cool five to ten minutes.
Remove from oven and allow to cool away from drafts. Remove from parchment paper when cool.
Carb count for total recipe: 28.7g. Number of cookies varies depending on size.
You could also do these with flavored syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle."
If you make smaller meringues, don't bake them quite as long, or they will be over-dry and fracture easily.
If you try them out, please let me know how you liked them! :)