2 egg whites
1/2 tsp vanilla extract
1/2 cup less 1 tablespoon Splenda granulated
1 tablespoon granulated sugar
1/2 cup sugar-free chocolate chips
Preheat oven to 200 degrees.
Line a couple of cookie sheets with parchment or baking paper; set aside.
Place nuts, I prefer pecans, in a shallow pan and bake at 200 degrees, stirring occasionally, until toasted; usually takes about 5 minutes. Remove from oven and set aside.
Beat the egg whites and vanilla together with an electric mixer on high speed until foamy. Add the Splenda and sugar to the egg whites, 1 tablespoon at a time, until stiff peaks form. Gently fold in the toasted nuts and the chocolate chips.
Spoon the mixture onto the prepared cookie sheets by rounded teaspoonfuls. Bake at 200 degrees for 2 hours. Cool slightly on the cookie sheets then gently remove to wire racks to cool completely.
This close-up picture allows you to see the airiness of the meringue.
Store cookies in an airtight tin.
Yield: 3 dozen
This recipe is based on an idea I got from Splenda about 5 or 6 years ago.