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4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa
Preheat 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 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 oven, open 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.
Variation:
You could also do these with daVinci-flavoured syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar “sparkle.”
Carb count for total recipe: 28.7g. Number of cookies varies depending on size.
Note:
If you make smaller meringues, don’t bake them quite as long, or they will be over-dry and fracture easily.