Chocolate Meringue Kisses - 2g Carbs, 0g Fiber
From: The South Beach Diet Phase 1
Don't be afraid to use a pastry bag — once you get the hang of it, it's really easy. These cookies will keep for a week, tightly covered. Wait until just before serving to sandwich the cookies together.
Tip:
Make sure your bowl is completely dry and clean of grease; otherwise,
the whites will not whip up enough.
2 egg whites, at room temperature
1/4 tsp cream of tartar
1/2 cup sugar substitute
2 Tbsp unsweetened cocoa powder, lumps removed
1/2 tsp vanilla extract
Light whipped topping (1 Tbsp per sandwich)
Preheat oven to 250 degrees 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 under beat. 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 sheet. 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.
Serves: 5
Serving Size: 2 cookies
Nutrition per Serving:
19 Calories, 1g Total Fat, 1g Sat, 0mg Cholesterol, 1g Protein,
2g Carbs, 0g Fiber, 11mg Sodium
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