Categories: Dessert

Ingredients

• 3 egg whites
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 2/3 cup Splenda granular (I used a little less than 2/3)
• 1 tablespoon unsweetened cocoa powder
• 1 handful of crushed almonds (optional) or 1 pecans (optional)

Directions

1. Preheat oven to 300 degrees F (150 degrees C).

2. Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar substitute and cocoa; beat until stiff peaks form, and mixture becomes glossy.

3. Optional – Fold in nuts.

4. Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

5. Cool completely and store in an airtight container.

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