I was craving something sweet (surprise, surprise) and decided to give this little gem that I found on gimemesomeove.com a try.
As you can see from my picture (in comparison to the original recipe) that mine didn't come out looking too pretty – however, they sure tasted yummy!
I know my lack of presentation is because I used Splenda instead of sugar for the meringue, which simply doesn't work. If, I had actually used the recipe I found and things had turned out, I would have made 36 servings, instead of 15. This would have made each serving 35 calories instead of 137. However, it's really tough to make smaller portions with Splenda, since the mixture is really runny and simply doesn't stiffin. Of course, these are so yummy, that I would have just ate many servings at once anyways.
My modifications: Splenda instead of sugar and almond extract instead of vanilla extract (only because I didn't have any)
4 egg whites, room temperature (very important!)
1/4 tsp. salt
1/4 tsp. cream of tartar
1 Tbsp. almond extract
1 1/4 cups Splenda
1 cup mini semisweet chocolate chips
1 Preheat oven to 300 degrees F.
2 Line a baking sheet (or two) with parchment paper.
3 Beat egg whites, salt, cream of tartar and vanilla on medium-high speed until soft peaks form.
4 Slowly add Splenda and beat until thickens, about 5 minutes
5 Gently fold in chocolate chips by hand until combined.
6 Drop batter by heaping tablespoon-fulls onto cookie sheet
7 Bake at 300 degrees for 25-30 minutes until the cookies are cooked and slightly golden.
8 Turn the oven off, and let the cookies cool in the oven for an additional 20-30 minutes until cool.
9 Remove and serve immediately, or store in an airtight container.
Makes 15 servings at 137 calories a serving
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