DIABETIC RECIPE
2 large egg whites, room temperature 1/4 teaspoon cream of tartar 12 packets Stevia blend 2 tablespoons unsweetened cocoa powder 1/8 teaspoon peppermint or mint extract 1. Preheat oven to 275. In batter bowl, beat egg whites on high speed of electric mixer until very foamy, about 20 seconds. Add cream of tartar and continue to beat 1-2 minutes of until soft peaks form. (Tips of peaks will curl down when beaters are lifted.) Continue beating on high speed, gradually adding Stevia in a slow, steady stream. (Do not add all of the Stevia at once.) Continue beating on high speed 3-4 minutes or until dissolved, mixture is glossy and stiff peaks form. (Tips of peaks will remain upright when beaters are lifted.) 2. Place cocoa powder in a shaker; sprinkle over egg whites. Using spatula, gently fold cocoa powder into egg whites just until cocoa powder disappears. Gently fold in peppermint extract. 3. Fill cookie decorating or cookie press with meringue mixture. Make mixture into small rosettes, about 1 1/2 inches in diameter, 1 inch apart. Refill decorator as needed. 4. Bake 1 hour. Meringues should look dry and have small cracks on the surface. Turn oven off and leave meringues in oven with door slightly ajar for 30-60 minutes or until meringues are thoroughly dry. Yield: 36 meringue cookies Variation: Cinnamon Chocolate Meringues: Omit peppermint extract. Combine 1/4 teaspoon ground cinnamon and Stevia in Step 1. Proceed as recipe directs.
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