Yield: Forty 1-1/2-inch meringues
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2/3 cup Splenda
- 1/3 cup cocoa powder or substitude flavor
- 1 cup reduced-fat tub style whipped topping
- 40 strawberries
Also if you don't want chocolate you can add any flavoring you like. You can find many in the baking section of your grocery store. Available flavorings are :vanilla, strawberry, maple and peppermint. You can also add food coloring to make them more festive for the holidays. By using green or red food coloring you can give them a nice swirly effect.
Preheat the oven to 225 degrees F.
Line 2 baking sheets with parchment paper.
Beat the egg whites, cream of tartar, and vanilla at high
speed with an electric mixer until frothy. Add the Splenda,
1 tablespoon at a time, beating until stiff peaks form,
roughly 5 to 7 minutes. Gently fold in the cocoa powder
until completely incorporated.
Spoon heaping tablespoons of the mixture onto the baking sheets.
Bake for 1 hour and 30 minutes; turn the oven off. Let the
meringues stand in the closed oven for 8 hours or overnight.
Store in an airtight container.
Just before serving, top each meringue with 1 scant
teaspoon of whipped topping and a strawberry.