Friday, February 25, 2011

Splendad Chocolate Chip Meringue Cookies

Chocolate Chip Meringue Cookies

  • 2 Egg whites*
  • 1/2 tsp Vanilla extract
  • 1/2 c. Splenda® Sugar Blend
  • 3/4 c semisweet chocolate chips
  • parchment paper

1) Preheat oven to 200┬║F.
2) Beat egg whites with vanilla at high speed until foamy.
3) Add sugar 1 tbs at a time (I found that mine were a bit sweeter than I'd like so I suggest using 1/4-1/3 c. instead), continue beating until stiff peaks** form.
4) Gently stir in chocolate chips.
5) Spoon rounded teaspoons onto parchment lined baking sheets. (I used a tablespoon sized scoop so the ones pictured are larger than they should be). They can be placed fairly close together as they do not expand or spread while baking.
6) Bake for 2 hours. Cool slightly then move to wire racks to cool completely before storing in an airtight container.


*How to separate eggs

**Stiff peaks

Yada yada yada

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