Chocolate Meringue Kisses Low Carb Recipe By Fitness and Freebies Chocolate Meringue Kisses make a great treat. They are light and sweetened using splenda. Unsweetened cocoa gives these their nice chocolate flavor. Recipe Ingredients 4 egg whites 1 teaspoon vanilla extract 1/8 teaspoon cream of tartar 1 cup Splenda 3 tablespoons unsweetened cocoa Yield: Number of Chocolate Meringue Kisses varies depending on size. Recipe 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. Variation: You could also do these with daVinci flavored 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 overdry and fracture easily.

Chocolate Meringue Kisses
Low Carb Recipe
By Fitness and Freebies

Chocolate Meringue Kisses make a great treat. They are light and sweetened using splenda. Unsweetened cocoa gives these their nice chocolate flavor.



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

Yield: Number of Chocolate Meringue Kisses varies depending on size.

Recipe 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.

Variation: You could also do these with daVinci flavored 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 overdry and fracture easily.