These Cocoa Delight Meringue Cookies are a light and airy treat, perfect for satisfying your sweet tooth without the guilt.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a small bowl, sift together the cocoa powder, salt, and half of the sugar substitute.
Sifting the dry ingredients ensures a smooth and lump-free mixture.
In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Make sure the bowl and beaters are completely clean and dry for the best results.
Gradually add the remaining sugar substitute, a little at a time, and continue beating until the meringue is glossy and stiff peaks form.
Adding the sugar substitute slowly helps stabilize the meringue.
Gently fold in the cocoa mixture and vanilla extract until fully combined.
Use a gentle folding motion to avoid deflating the meringue.
Drop rounded teaspoonfuls of the mixture onto the prepared baking sheets, spacing them about an inch apart.
Using a small cookie scoop can help ensure uniform sizes.
Bake for 25 minutes for soft cookies or up to 40 minutes for crisp ones. Let them cool completely on the baking sheets.
Monitor the cookies closely towards the end of baking to achieve your desired texture.
Dust the cooled cookies with powdered sugar if desired before serving.
A light dusting of powdered sugar adds a touch of elegance.
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