Simple Way to Prepare Any-night-of-the-week Low Carb Raspberry Chocolate Meringue Cookies

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, low carb raspberry chocolate meringue cookies. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Low Carb Raspberry Chocolate Meringue Cookies is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Low Carb Raspberry Chocolate Meringue Cookies is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook low carb raspberry chocolate meringue cookies using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Low Carb Raspberry Chocolate Meringue Cookies:

1. Prepare 5 each Egg Whites
2. Take 1/4 tsp Cream of Tartar
3. Make ready 1 pinch Salt
4. Make ready 2 oz Unsweetened Baker's Chocolate
5. Get 2 1/4 cup Splenda for baking Sugar Substitute
6. Prepare 4 tbsp Sugar Free Raspberry Syrup

Instructions to make Low Carb Raspberry Chocolate Meringue Cookies:

1. Preheat oven to 250°F.
2. Rough chop the chocolate and add to a food processor with 1/4 cup of the Splenda. Process until a powder with small chunks is formed. Set aside.
3. In a stand mixer, combine the egg whites, raspberry syrup, cream of tartar, and salt. Beat on medium speed with the whisk attachment until a white foam is formed.
4. Slowly add the remaining 2 cups of Splenda to the egg white mixture. Continue beating the mixture until stiff peaks form and the batter has a glossy finish.
5. Turn of the mixer and remove the whisk. Fold in the chocolate chunks. Do not over work the batter.
6. Spoon the batter on to a cookie sheet in golf ball size dollops. For easier clean up, line the cookie sheet with wax paper.
7. Cook the meringues in the center of the oven for about 50 minutes. This should give you a crispy exterior with a slightly chewy interior.
8. Remove from the oven and let cool for about 2 minutes. Cook any remaining batter. Serve and enjoy.

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