Cherry Cordial Meringues
3 egg whites, at room temperature
1/4 tsp salt
1/2 tsp cream of tartar
.3 oz sugar free raspberry gelatin powder
½ c. sugar
¼ c. unsweetened cocoa
Heat oven to 250º. Beat egg whites with salt and cream of tartar until foamy. Add gelatin and sugar gradually; beat until soft peaks form and sugar is dissolved. Fold in cocoa. Drop meringue from teaspoon onto an ungreased cookie sheet lined with parchment paper. Bake 25 minutes. Turn oven off and leave the cookies in the oven 20 minutes longer.
Yield: 24 cookies. Per cookie= 23 Calories; trace Fat (3.2% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 30mg Sodium.