Fat Free Chocolate Peppermint Meringue Cookies
- 2 tablespoons cocoa powder
- 1/2 cup Splenda Sugar Blend for Baking
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1 pinch salt
- 1/2 teaspoon peppermint extract
- Preparation:.
- Preheat oven to 250 degrees. Line two baking sheets with parchment paper or use silicone mats. In a small bowl, sift together the cocoa powder and sugar. In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until soft peaks form. Add the cocoa mixture one tablespoon at a time, mixing between additions. Add peppermint extract and mix well. Drop by rounded tablespoonful on to baking sheets. Place in the oven for 1 hour. Turn off oven and leave door slightly open. Leave meringues for at least 2 hours or overnight. Store in an airtight container.
cocoa powder, splenda sugar, egg whites, cream of tartar, salt, peppermint
Taken from www.food.com/recipe/fat-free-chocolate-peppermint-meringue-cookies-332894 (may not work)