Light n’ fluffy cookies?! Count me in!

1. Preheat the oven to 200°F. Line a large cookie sheet with parchment paper and lightly coat with a non-stick spray. Set aside.
2. In a medium mixing bowl, combine egg whites, salt, and cream of tartar. Using an electric mixer, or stand mixer, whisk on low until frothy (about one minute).
3. Raise the speed to medium/high and whisk until egg whites are completely fluffy and create stuff peaks. About 5-8 minutes. Set aside.
4. In a separate bowl, combine 20/20 Fiber/Protein powder, cocoa powder, stevia, vanilla, and warm water. Mix until well combined.
5. Slowly and gently fold the chocolate mixture into the beaten egg whites until fully combined. Do not over mix.
6. Spoon batter of desired cookie size onto prepared cookie sheet (note: larger meringues will need more cooking time. We used about 1/3 cup per meringue to make 28 meringues).
7. Place baking sheet in oven and bake for 1 1/2 hours. After 1 1/2 hours, turn off oven completely and let meringues sit in oven to harden for an additional 2 hours. 
8. Remove from oven and store in an air-tight container to keep fresh.

 

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