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