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Recipe Ingredients:
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2
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tablespoons granulated sugar
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3
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packets sugar substitute
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1-1/2
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teaspoons unsweetened cocoa powder
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2
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egg whites, room temperature
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1/2
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teaspoon vanilla
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1/4
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teaspoon cream of tartar
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1/4
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teaspoon almond extract
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1/8
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teaspoon salt
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1-1/2
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ounces sliced almonds
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3
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tablespoons seedless raspberry fruit spread
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Cooking Directions: |
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1.
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Preheat oven to 275F. Combine granulated sugar, sugar substitute and cocoa powder in small bowl; set aside.
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2.
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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.
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3.
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Line baking sheet with foil. Spoon 15 equal mounds of egg white mixture onto foil. Sprinkle with almonds.
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4.
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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
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5.
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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.
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