Core & Advanced Plan
Magically makes about 3 dozen cookies
These meringues are so delicate and delicious, it is hard to believe they are so simple to make. Kids and adults will fall in love with these. It will be hard to stick to the moderation rule with these but save them for a special “once and a while” treat.
2 large organic egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated erythritol (I used Swerve)
1 teaspoon vanilla (check ingredients)
1 cup stevia sweetened chocolate chips (I used Lily’s brand)
In a large bowl, beat egg whites with a hand beater or in a mixer until foamy. Add the cream of tartar and beat until fluffy. This will take a while, be patient! Add the sweetener gradually, a couple of tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla. Continue beating while adding remaining sugar in a couple of tablespoons at a time until and it is all dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips. Using two teaspoons, scoop the meringue and push it off with the other spoon onto the lined baking sheets, leaving about an inch between cookies. Place baking sheets in the preheated oven and immediately turn the oven off. Leave the cookies (no opening the oven door) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
“Cream of tartar or potassium bitartrate crystallizes out of solution when grapes are fermented during winemaking. Crystals of cream of tartar may precipitate out of grape juice after it has been chilled or left to stand or the crystals may be found on the corks of wine bottles where the wine has been stored under cool conditions. The crude crystals, called beeswing, may be collected by filtering the grape juice or wine through cheesecloth.” http://chemistry.about.com/od/foodcookingchemistry/a/Cream-Of-Tartar.htm