Ingredients
- The secret to the cookies is the meringue. Beating the eggs to increase their volume makes them so light and airy. If you haven’t made a meringue have no fear it really isn’t that hard. I pass on a few tips from Alton’s brown book in the recipe.
3 large egg whites
1/8 tsp cream of tarter
¼ cup of sugar
½ cup unsweetened cocoa powder (I’ve ¼ cup of dark and ¼ regular – Delicious!)
¼ cup of splenda or ½-1 tsp Stevia powder extract (based on taste – available in the store)
Pinch of salt
1 tsp vanilla (or almond extract)
Non-stick cooking spray
Separate 3 eggs and let the whites sit at room temperature while getting everything ready for the recipe. The eggs will beat better at room temperature.
Description
Delicious Chewy Or Crunchy Chocolate Meringue Cookies - Cook Longer For A Crunchier Cookie.
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