- 3 egg whites
- 1/8 tsp cream of tartar
- 6 T sugar (1/4 cup plus 2 T)
- 1/4 tsp stevia (I meant to use 1/4 tsp anyway... I don't know how much I really used)
- 1/2 tsp vanilla
- 1 tsp unsweetened cocoa powder
- I beat the egg whites until they were frothy, then added the cream of tartar and beat until gentle peaks formed
- I gradually beat the sugar into the egg mixture until stiff peaks formed
- I would have added just a 1/4 tsp of stevia at this point, but my 18 mos old was sitting next to me and he yanked the lid off the jar spraying stevia everywhere--including into the mixing bowl. I just left it at that
- I slowly beat in the vanilla
- At this point, I divided the mix in half and piped the plain mixture onto parchment paper and put in the oven for 25 minutes at 300 degrees
- I folded the cocoa into the 2nd half and the mixture did start softening up a bit, but not as bad as last time
- I also piped the cocoa mixture onto parchment paper and baked for 25 minutes at 300 degrees
Vanilla Cookies: 45 calories per serving of 5 cookies (40 cookies per batch) vs 150 calories per serving for cookies made with sugar, Total Fat 0.0g, Sodium 21mg, Total Carbs 9.6g, Protein 1.4g
Chocolate Cookies: 60 calories per serving of 5 cookies (30 cookies per batch) vs 200 calories per serving for cookies made with sugar, Total Fat 0.1g, Sodium 28mg, Total Carbs 13g, Protein 1.9g
Thoughts: These came out sooooo much better than my first attempt. Oddly, my children preferred the vanilla batch. I think it was because of the sprinkles, but my oldest actually put his chocolate cookie down and said, "Mom, this tastes really bad." My second son finished them off though, so they must have been okay for him at least. I liked them. Oh, I should add that the chocolate cookies do deflate a bit when the cocoa is mixed in. They are softer and more pancake shaped vs. the Hershey Kiss shaped vanilla cookies.
I am going to consider these my "control" batch. For future attempts, I will gradually decrease the sugar until I find the minimum amount I can use and still have nice stiff peaks.
**Note to self: I made a meringue dessert today that used 4 egg whites and 1/3 cup sugar and it came out well. Next time maybe use 4 egg whites and 1/4 cup sugar).