Chocolate Bliss Bites

1. 1

   Preheat oven to 350u00b0 and line 2 cookie sheets with foil.

2. 2

   In a small bowl sift together cocoa, salt and 1/4 cup of Splenda.

3. 3

   In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.

4. 4

   Beat in remaining 1/4 cup Splenda, 1/2 tablespoon at a time until meringue is glossy and stiff peaks form.

5. 5

   Gently fold in cocoa mixture and vanilla extract.

6. 6

   Drop by rounded teaspoonfuls one inch apart on foiled cookie sheets.

7. 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. 8

   Dust cooled cookies with confectioners sugar if desired.

No additional tips available.