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CHOCOLATE MERINGUE BITS Recipe

Yield: Forty 1-1/2-inch meringues

INGREDIENTS

- 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.

DIRECTIONS

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.

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.



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