Chocolate Meringue Kisses

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar substitute
• 2 tablespoons unsweetened cocoa powder, lumps removed
• 1/2 teaspoon vanilla extract
• light whipped topping, such as cool whip (1 tablespoon per sandwich)

Recipe

• 1 tip: make sure your bowl is completely dry and clean of grease or the whites will not whip up enough.
• 2 preheat oven to 250°f
• 3 place egg whites and cream of tartar in a clean bowl or electric mixer fitted with whisk attachment. whisk at highest speed until whites form soft peaks that hold their shape when you lift the whisk.
• 4 add the sugar substitute, 1 tablespoon at a time; whisk until whites turn glossy and form stiff peaks that hold their shape. do not underbeat.
• 5 whisk in cocoa and vanilla until blended.
• 6 line a baking sheet with parchment paper.
• 7 fit a large star nozzle into a pastry bag. fill pastry bag with meringue.
• 8 pipe 20 meringue kisses onto prepared sheets.
• 9 bake 30 minutes, until crisp and dry.
• 10 turn oven off, let cookies cool in oven for 30 minutes.
• 11 remove from baking sheet.
• 12 sandwich pairs of cooled cookies together with whipped topping.
• 13 these cookies will keep for a week, tightly covered. wait to sandwich the cookies together until just before serving.