Easiest Way to Make Perfect Low Carb Raspberry Chocolate Meringue Cookies

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When we started Low Carb Lifestyle, I guess this was one of my first sweet treat I wanted to make. I have searched, I think the whole internet for recipes. There was really not much on the net. You can have Low Carb Raspberry Chocolate Meringue Cookies using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Low Carb Raspberry Chocolate Meringue Cookies

1. You need 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. Prepare 2 1/4 cup of Splenda for baking Sugar Substitute.
6. You need 4 tbsp of Sugar Free Raspberry Syrup.

But I have still tried every single recipe I have found. Great recipe for Low Carb Raspberry Chocolate Meringue Cookies. My wife has been trying cut down on carbs to help lose weight. Came up with this recipe to help satisfy those sweet cravings while avoiding sugar and carbs.

Low Carb Raspberry Chocolate Meringue Cookies step by step

1. Preheat oven to 250°F..
2. 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..
3. 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..
4. 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..
5. Turn of the mixer and remove the whisk. Fold in the chocolate chunks. Do not over work the batter..
6. Spoon the batter on to a cookie sheet in golf ball size dollops. For easier clean up, line the cookie sheet with wax paper..
7. 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..
8. Remove from the oven and let cool for about 2 minutes. Cook any remaining batter. Serve and enjoy..

Raspberry Meringues are a simple, easy, and low-calorie sweet treat. I have always wanted to learn how to make them, and now that I know just how easy they are…you can expect them to pop up in every color, shape, and size on this blog! Crisp little pink meringue cookies taste like strawberry cotton candy, but since they're made with egg whites, sugar free gelatin mix, and sugar substitute, they're perfect for low carb, low calorie, or diabetic diets. Just switch gelatin flavors to make lots of different colors and flavors. (If you missed it, I'm sharing a low carb cookie recipe every day this week. Did you see yesterday's chocolate peanut butter no bake cookies?) Today's recipe is one of my husband's favorites: low carb sugar-free lemon meringue cookies!