CHOCOLATE CHERRY CHUNK MERINGUES
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated Splenda
- 3/4 cup powdered Splelnda
- 1 teaspoon almond extract
- 1/2 cup dried tart cherries, chopped
- 3 ounces cocoa powder
Preheat oven to 200ºF.
Cover a large baking sheet with parchment paper. (this will be either to pipe cookies onto or you can draw circles for the "layers" and then turn the parchment over).
Place egg whites and cream of tartar in a large bowl, and beat with a mixer at medium speed until soft peaks form.
Increase speed to high, and gradually add sugar, a little at a time, beathing until stiff peaks form. Add extract; beat just until blended.
Fold in cherries and powder.
Fill a bag and with star tip pipe either kisses or whatever shape you want.
Bake for an hour to an hour and a half (longer for bigger shapes).
Turn oven off, and cool meringue in closed oven 1 1/2 hours or until dry.
Carefully remove meringue from paper