About this recipe:This is a handy dessert for anyone with a sweet tooth but who has to survive on a strict sugar-free diet!
Makes: 40 small meringues
1 tablespoon unsweetened cocoa powder
50g artificial sweetener (sucralose based)
4 egg whites
A pinch of cream of tartar, about 1/8 teaspoon
1 teaspoon vanilla extract
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 110 degrees C/Gas Mark 1/4. Whisk the cocoa powder and artificial sweetener together in a small bowl; set aside. Line a baking tray with greaseproof paper.
Beat egg whites and cream of tartar until foamy in a large mixing bowl. Add the vanilla, and beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the cocoa powder mixture until evenly blended. Drop tablespoon-sized dollops of meringue onto the lined baking tray.
Bake in the preheated oven until the meringues are crisp and dry, about 1 hour. Let meringues cool completely on a wire cooling rack.
If crispier meringues are desired, turn off the oven after one hour and let the meringues sit another 10 minutes before removing them.
Be sure to use a sucralose or stevia-based artificial sweetener. Other sweeteners lose their sweetness when cooked.