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1
Tip: Make sure your bowl is completely dry and clean of grease or the whites will not whip up enough.
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2
Preheat oven to 250F
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3
Place egg whites and cream of tartar in a clean bowl or electric mixer fitted with whisk attachment.
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4
Whisk at highest speed until whites form soft peaks that hold their shape when you lift the whisk.
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5
Add the sugar substitute, 1 tablespoon at a time; whisk until whites turn glossy and form stiff peaks that hold their shape.
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6
Do not underbeat.
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7
Whisk in cocoa and vanilla until blended.
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8
Line a baking sheet with parchment paper.
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9
Fit a large star nozzle into a pastry bag.
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10
Fill pastry bag with meringue.
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11
Pipe 20 meringue kisses onto prepared sheets.
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12
Bake 30 minutes, until crisp and dry.
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13
Turn oven off, let cookies cool in oven for 30 minutes.
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14
Remove from baking sheet.
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15
Sandwich pairs of cooled cookies together with whipped topping.
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16
These cookies will keep for a week, tightly covered.
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17
Wait to sandwich the cookies together until just before serving.
