Double Chocolate Meringue Cookies
This is a meringue cookie with a double chocolate taste. Store these in an air tight container.
6 Egg Whites or
3/4 cup *Aquafaba (Vegan option)
1/4 tsp. Cream of Tartar
1 tsp. Pure Vanilla Extract
2/3 cup Splenda Sugar Blend
or 1 1/3 cup Granulated Sugar
2 Tbsp. Unsweetened Cocoa Powder
2/3 cup Semi-Sweet Chocolate Chips (or Vegan alternative chip)
Step 1: Combine egg whites or aquafaba, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add Splenda; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
Step 2: Drop mixture by teaspoonfuls on prepared baking sheets. Bake for 25 to 30 minutes in preheated oven.
*Aquafaba is a Vegan option to eggs. It is the liquid from a can of Garbanzo Beans. One 15 oz. can beans has between 1/2 – 3/4 cup liquid when drained. 2 Tbsp. aquafaba = 1 egg white. It looks and behaves exactly like egg whites when beating. Give it a try!