Chocolate Meringue Kisses South Beach Diet Phase I Food

SOUTH BEACH DIET FRIENDLY CHOCOLATE MERINGUE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• 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.
• Optional - Fold in nuts.
• Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
• Cool completely and store in an airtight container.

CHOCOLATE MERINGUE KISSES - SOUTH BEACH DIET PHASE I

Steps:

• Heat the oven to 250°F. Line a baking sheet with parchment paper. In a large bowl, with an electric mixer at high speed, beat the egg whites and cream of tartar until soft peaks form, about 5 minutes. Add the sugar substitute, 1 tablespoon at a time, beating until stiff peaks form. Do not underbeat. Whisk in the cocoa powder and vanilla until blended. Fit a large star nozzle onto a pastry bag. Fill the pastry bag with the meringue. Pipe 20 meringues onto the baking sheet. Bake for 30 minutes, or until the meringues are crisp and dry. Turn the oven off and let them cool in the oven for 30 minutes. Remove from the baking sheet. Sandwich pairs of cooled meringues together with 1 teaspoon whipped topping to make a kiss.

CHOCOLATE MERINGUE KISSES

Steps:

• Preheat oven to 225 degrees.
• Beat egg whites until they begin to foam, then add vanilla and cream of tarter. Continue beating egg whites on high until soft peaks form.
• Fold in splenda and cocoa, a small amount at a time.
• Place mixture into a pastry bag, and pipe meringues onto a greased cookie sheet.
• Bake 1 hour, then turn off oven and crack the oven door. Allow to cool like this for 10 minutes.
• Remove from oven and cool fully before serving.

CHOCOLATE MERINGUE KISSES

Steps:

• Tip: Make sure your bowl is completely dry and clean of grease or the whites will not whip up enough.
• Preheat oven to 250°F
• 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.
• 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.
• Whisk in cocoa and vanilla until blended.
• Line a baking sheet with parchment paper.
• Fit a large star nozzle into a pastry bag. Fill pastry bag with meringue.
• Pipe 20 meringue kisses onto prepared sheets.
• Bake 30 minutes, until crisp and dry.
• Turn oven off, let cookies cool in oven for 30 minutes.
• Remove from baking sheet.
• Sandwich pairs of cooled cookies together with whipped topping.
• These cookies will keep for a week, tightly covered. Wait to sandwich the cookies together until just before serving.