This delicious, crunchy snack is nothing but egg whites with just a bit of carbs from the cocoa powder and whatever low-carb sweetener you use — which is nearly nothing. So full of protein, you may actually eat these for breakfast. And who wouldn’t want cookies for breakfast?!
6 egg whites at room temperature
1 capful of vanilla extract
Pinch of cream of tartar
1 cup of granular Splenda or stevia
1/4 cup bitter, sugar-free cocoa (in baking aisle)
Preheat over to 250 F.
Beat the egg whites in a glass or aluminum, immaculately clean bowl (preferably, in a non-humid environment, if you can help it). Once they become white, add the extract and the pinch of tartar. Keep beating to soft beaks, then add in the sweetener and the cocoa slowly.
Once the mixture is uniform, use a spoon to transfer the egg whites onto a parchment paper-lined cookie sheet. Try to keep them as uniform-sized as possible, to ensure even baking.
Bake at 250 for 45-60 minutes (depending on the size of your meringues). Once the meringues are set, turn off the oven and open the door slightly. Leave the cookies in the oven for 15 minutes. After that, take out the baking sheet and allow the cookies to cool completely prior to removing them from the sheet.
For variation, try adding nuts to the meringues (after they’re already on the cookie sheet), or transferring them to the cookie sheet with a pastry bag.