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Marbled Espresso Chocolate Meringues
4 egg whites
½ cup Splenda Stevia No Calorie Sweetener, Jar (24 Packets)
3 Tbsp all-purpose flour
1 tsp vanilla extract
1 Tbsp espresso powder
60 g dark chocolate, melted
Heat oven to 350°F. Using electric hand mixer or stand mixer, whip egg whites into stiff peaks. Add Splenda 1 Tbsp at a time until fully incorporated. Whisk in flour, vanilla, espresso powder and salt. Lightly drizzle melted chocolate over meringue mix, gently folding by hand with a rubber spatula leaving streaks to “marble” the meringues. Do not overmix or fold in completely!
Drop by rounded tablespoonful 1 inch apart, onto parchment paper–lined baking sheets. Bake, one sheet at a time until bottoms are light brown, about 20 minutes. Let cool on pans.
Nutrition InformationAmount per serving
Serving size: 1 Meringue
Total Calories: 20
Total Fat: 1g
Total Carbohydrates: 6g