Choc Meringue Kisses
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Ingredients
- 2 egg whites at room temp
- 1/4 t cream tartar
- 1/2 cup sugar substitute
- 2 T's unsweetened cocoa powder, lumps removed
- 1/2 t vanilla extract
- Light whipped topping - 1 T per sandwich
Details
Servings 5
Preparation
Step 1
1. Preheat to 250. Place egg whites and cream of tartar in a clean bowl or electric mixing bowl with whisk attachment. Whisk at highest speed until whites form soft peaks that hold their shape when you lift the whisk. Add the sugar substitute, 1 Tablespoon at a time, whisk until whites turn glossy and form stiff peaks that hold their shape. DO NOT UNDER BEAT. Whisk in cocoa and vanilla until blended.
2. Line a baking sheet with parchment paper. Fit a large star nozzle into a pastry bag. Fill the pastry bag with the meringue. Pipe 20 kisses onto the prepared sheet. Bake 30 minutes, until crisp and dry. Turn oven off, let cookies cool in oven for 30 minutes.
Remove from baking sheet. Sandwich pairs of cooled cookies with whipped topping.
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