Ingredients

Instructions

  1. Preheat oven to 350° and line 2 cookie sheets with foil.
  2. In a small bowl sift together cocoa, salt and 1/4 cup of Splenda.
  3. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
  4. Beat in remaining 1/4 cup Splenda, 1/2 tablespoon at a time until meringue is glossy and stiff peaks form.
  5. Gently fold in cocoa mixture and vanilla extract.
  6. Drop by rounded teaspoonfuls one inch apart on foiled cookie sheets.
  7. Bake 25 minutes for soft chewy cookie, or 40 minutes for crisp ones. You can customize these! The longer they bake the lighter they get, just don't over bake.
  8. Dust cooled cookies with confectioners sugar if desired.