Ingredients
Scale
- 4 large pastured egg whites
- 1/4 tsp cream of tartar
- 1/2 cup powdered sweetener (or 5 Tbsp honey for Paleo)
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp pure vanilla extract
- Chocolate Coating:
- 3.5 oz dark chocolate (dairy free and soy free chocolate for Paleo)
- 1 1/2 Tbsp grassfed butter or ghee
Nutrition
Net Carb Count*: 0.94 g net carbs (per serving - 1 cookie--makes about 26 cookies)
Directions
- 1. Preheat the oven to 200 degrees F.
- 2. Line 2 baking sheets with parchment paper. In a large mixing bowl, beat the egg whites and cream of tartar on medium speed.
- 3. Add the sweetener and cocoa powder. Increase the speed to high until the egg whites form very stiff peaks. Add the vanilla and mix to incorporate.
- 4. With a large star shaped pastry tip, pipe a 2" disc on to the parchment paper and pipe another layer on top to form a small peak. Repeat with the remaining meringue batter. (Makes about 26 cookies)
- 5. Bake for 1 hour and 20 minutes and turn off the oven and let sit for 3 hours or until the meringues have dried out.
- 6. Melt the chocolate and butter in a double boiler.
- 7. Dip the meringue cookie into the chocolate (either just the bottom or half of the cookie) and set on parchment paper. Refrigerate until the chocolate has set.