Tag Archives: pastry bag

Meringues-a perfect little treat

6 Oct

Fall has arrived and the chill in the air really inspired me to bake today.  I was already making Low Carb Butter-Pecan Crème Brulee, for dinner guests tonight and it left me with 4 egg whites. I hated to waste the egg whites, so meringues seemed the perfect choice.

Low Carb Chocolate Meringue Cookies (makes 50+)

(a delicate little cookie with nice chocolate taste, great with coffee)

4 egg whites

1/8 tsp cream of tartar

1/2 tsp vanilla extract

5 T + 1 tsp Splenda sugar blend (yellow bag in baking section of grocery store)

2 T unsweetened Cocoa powder

Preheat oven to 350 degrees

Combine egg whites, cream of tartar and vanilla. Beat this mixture until soft peaks form. Slowly add Splenda; beat til stiff peaks form and looks glossy.  Gently fold in cocoa powder. 

Using pastry bag with star tip, twirl in small circle to form cookie on a parchment lined baking sheet. Alternatively you may drop by teaspoonfuls onto greased baking sheet. Bake for 30 minutes. 

Less than 1 carb per cookie. 

Tip-these may be placed close together on baking sheet as they do not spread. Move along quickly when making these as the meringue tends to deflate! My last batch looked a little flat.

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