A light, nutty and tasty treat, without a lot of calories
Ingredients
3-4separatedegg whites- 3 large or 4 small
⅓teaspooncream of tartar
½teaspoonvanilla extract or almond extract - or a blend of each
½cupSplenda Sugar Blend - or use granulated
2tablespoonssemisweet chocolate chips
2tablespoonsalmonds- finely chopped
Instructions
Preheat oven to 350 degrees
Combine egg whites, cream of tartar, and extract(s). Beat until soft peaks form.
Slowly add granulated sugar and continue to beat until stiff peaks form and the meringue turns very glossy. Be careful not to beat too long or the meringue will "break."
Chop up 1 tablespoon of chocolate chips into tiny bits. Stir bits into meringue. Reserve remaining chocolate to melt.
Stir in ground almonds, gently, so as not to deflate the meringue.
Drop meringue by teaspoons onto a cookie sheet.
Turn OFF the oven at this point, and leave the cookies on the sheet, in the oven, without opening the door, over night. Let the decreasing heat cook in a passive way, over night.
The following morning, assure the cookies are completly cool before proceeding.
Melt the remaining 1 Tablespoon of chocolate in your microwave. Dip a toothpick into the chocolate and drip, drizzle or fling little bits of melted chocolate across the cookies. Let chocolate "set" before removing from sheet, or, adding to a cookie jar.
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