CHOCOLATE MERINGUE KISSES {sb diet}

By grinder

19 calories/1g protein/1g total fat/1g sat/0g fiber/0mg cholesterol/11mg sodium /2g carbohydrate

Ingredients

• 2 egg whites, room temp
• 1/4 teaspoons cream of tartar
• 1/2 cup splenda
• 2 tablespoons unsweetened cocoa powder, no lumps
• 1/2 teaspoon vanilla extract
• 1 tablespoon Light cool whip per sandwich

Details

Servings 5

Preparation

Step 1

Preheat oven to 250°F.

Place egg whites and cream of tartar in a clean bowl or electric mixer fitted 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.

Line a baking sheet with parchment paper. Fit a large star nozzle into a pastry bag. Fill pastry bag with meringue. Pipe 20 meringue kisses onto 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 together with whipped topping.

Don't be afraid to use a pastry bag, once you get the hang of it, it's really easy. These cookies will keep for a week, tightly covered. Wait until just before serving to sandwich the cookies together. {Phase 1}