TLC Cooking "Chocolate-Almond Meringue Puffs"

Chocolate-Almond Meringue Puffs

Chocolate-Almond Meringue Puffs

YIELD Makes 15 servings
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INGREDIENTS

2	tablespoons granulated sugar
3	packets sugar substitute
1‑1/2	teaspoons unsweetened cocoa powder
2	egg whites, at room temperature
1/2	teaspoon vanilla
1/4	teaspoon cream of tartar
1/4	teaspoon almond extract
1/8	teaspoon salt
1‑1/2	ounces sliced almonds
3	tablespoons sugar-free seedless raspberry fruit spread

PREPARATION:

Preheat oven to 275°F. Combine granulated sugar, sugar substitute and cocoa in small bowl; set aside.
Place egg whites in small bowl; beat at high speed of electric mixer until foamy. Add vanilla, cream of tartar, almond extract and salt; beat until soft peaks form. Add sugar mixture, 1 tablespoon at a time, beating until stiff peaks form.
Line baking sheet with foil. Spoon 15 equal mounds of egg white mixture onto foil. Sprinkle with almonds.
Bake 1 hour. Turn oven off but do not open door. Leave puffs in oven 2 hours longer or until completely dry. Remove from oven; cool completely.
Stir fruit spread and spoon about 1/2 teaspoon onto each meringue just before serving.

Tip

Puffs are best if eaten the same day they're made. If necessary, store in airtight container, adding fruit topping at time of serving.

This recipe appears in: Puffs & Pastries

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Starch

1/2