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Low Carb Raspberry Chocolate Meringue Cookies

Before you jump to Low Carb Raspberry Chocolate Meringue Cookies recipe, you may want to read this short interesting healthy tips about Some Foods That Are Helpful To Your Heart.

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Fish is basically the healthiest food you can include in your diet. You’re probably already aware of this because your health care provider has instructed you to consume some fish two times or threee times every week. This is especially true for individuals whose hearts are not in good shape. Know that fish is loaded with Omega 3s which are what helps process and transform unhealthy cholesterol into healthy energy. Try including fish in at least two of your meals per week.

There are plenty of foods that are great for your body. The truth is that each of the foods that we’ve discussed here can help your body in a variety of ways. They are especially good, though, for promoting a healthy heart. Try to introduce these healthy foods into your diet daily. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to low carb raspberry chocolate meringue cookies recipe. You can cook low carb raspberry chocolate meringue cookies using 6 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Low Carb Raspberry Chocolate Meringue Cookies:
  1. Get 5 each Egg Whites
  2. You need 14 tsp Cream of Tartar
  3. You need 1 pinch Salt
  4. Get 2 oz Unsweetened Baker's Chocolate
  5. Provide 2 14 cup Splenda for baking Sugar Substitute
  6. You need 4 tbsp Sugar Free Raspberry Syrup
Steps to make Low Carb Raspberry Chocolate Meringue Cookies:
  1. Preheat oven to 250°F.
  2. Rough chop the chocolate and add to a food processor with 14 cup of the Splenda. Process until a powder with small chunks is formed. Set aside.
  3. In a stand mixer, combine the egg whites, raspberry syrup, cream of tartar, and salt. Beat on medium speed with the whisk attachment until a white foam is formed.
  4. Slowly add the remaining 2 cups of Splenda to the egg white mixture. Continue beating the mixture until stiff peaks form and the batter has a glossy finish.
  5. Turn of the mixer and remove the whisk. Fold in the chocolate chunks. Do not over work the batter.
  6. Spoon the batter on to a cookie sheet in golf ball size dollops. For easier clean up, line the cookie sheet with wax paper.
  7. Cook the meringues in the center of the oven for about 50 minutes. This should give you a crispy exterior with a slightly chewy interior.
  8. Remove from the oven and let cool for about 2 minutes. Cook any remaining batter. Serve and enjoy.

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