Easiest Way to Prepare Tasty Low Carb Raspberry Chocolate Meringue Cookies

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Low Carb Raspberry Chocolate Meringue Cookies.



  1. It’s 5 each of Egg Whites.
  2. Prepare 1/4 tsp of Cream of Tartar.
  3. Prepare 1 pinch of Salt.
  4. It’s 2 oz of Unsweetened Baker’s Chocolate.
  5. You need 2 1/4 cup of Splenda for baking Sugar Substitute.
  6. Prepare 4 tbsp of Sugar Free Raspberry Syrup.


  • Preheat oven to 250°F..
  • Rough chop the chocolate and add to a food processor with 1/4 cup of the Splenda. Process until a powder with small chunks is formed. Set aside..
  • In a stand mixer, combine the egg whites, raspberry syrup, cream of tartar, and salt. Beat on medium speed with the whisk attachment until a white foam is formed..
  • Slowly add the remaining 2 cups of Splenda to the egg white mixture. Continue beating the mixture until stiff peaks form and the batter has a glossy finish..
  • Turn of the mixer and remove the whisk. Fold in the chocolate chunks. Do not over work the batter..
  • Spoon the batter on to a cookie sheet in golf ball size dollops. For easier clean up, line the cookie sheet with wax paper..
  • Cook the meringues in the center of the oven for about 50 minutes. This should give you a crispy exterior with a slightly chewy interior..
  • Remove from the oven and let cool for about 2 minutes. Cook any remaining batter. Serve and enjoy