Chocolate Meringue Kisses

Here’s a nice treat for yourself or your special valentine. I received this in email so I don’t know the origin of the recipe. If you do, please let me know.

Enjoy and Happy Valentine’s Day!

Chocolate Meringue Kisses

INGREDIENTS:

4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup Splenda
3 tablespoons unsweetened cocoa

DIRECTIONS:

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.

Carb count for total recipe: 28.7g. Number of cookies varies depending on size.

Variation:
You could also do these with Davinci syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar “sparkle.”

Note:
If you make smaller meringues, don’t bake them quite as long, or they will be over-dry and fracture easily.