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Quick Chocolate Meringue Cookies

  • 4 egg whites
  • Dash of stevia or erythritol (or preferred sweetener), to taste
  • 1/2 teaspoon (2 g) cream of tartar (optional)
  • 1/2 teaspoon (3 ml) vanilla extract (optional)
  • 2 oz (56 g) 100% dark chocolate, broken into pieces
        • 1Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
        • 2With a stand mixer or an electric hand mixer, whisk the egg whites with the stevia or erythritol along with the optional cream of tartar and optional vanilla extract until stiff peaks form. Use a spoon to place 12 equal-sized dollops of mixture onto the prepared baking sheet.
        • 3Place the baking sheet in the oven and bake for about 5 minutes until the tops of the meringues start to brown. Remove from the oven and set aside to cool.
        • 4Meanwhile, melt the chocolate in the microwave in 30-second increments until melted, stirring between each increment. (The chocolate should be warm and pourable but not hot and liquidy.)
        • 5Pour the melted chocolate over the top of the meringues and let cool completely before serving.
        • The cream of tartar is optional, but it helps the egg whites to form stiff peaks when whisked.
        • You can use 6 Tablespoons of unsweetened cocoa or cacao powder and 2 Tablespoons of melted coconut oil instead of the 100% baking dark chocolate. Just be sure to mix the cocoa or cacao powder very well with the melted coconut oil until completely combined.
          (Estimated and based on per-serving amounts.)
            Calories: 27     Fat: 1 g     Total Carbs: 0 g     Fiber: 0 g     Sugar: 0 g     Net Carbs: 0 g     Protein: 1 g