This delicious Chocolate Chip Meringue Crisps cookie is made with the winning combination of Splenda® Sugar Blend and Nestlé® Toll House® Semi-Sweet Chocolate morsels. This is an elegant choice to add to your entertaining repertoire!
- 1/2 cup chopped walnuts
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- 1/2 cup SPLENDA® Sugar Blend for Baking
- 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
PREHEAT oven to 200° F. Line baking sheets with parchment paper.
BAKE walnuts in shallow baking pan, stirring ocasionally for 5 minutes or until toasted; cool.
BEAT egg whites and vanilla extract in small mixer bowl on high speed until foamy. Add SPLENDA® Sugar Blend for Baking, one tablespoon at a time, until stiff peaks form. Stir in walnuts and morsels. Drop by rounded teaspoonfuls onto prepared baking sheets.
BAKE for 2 hours or until dry and crisp. Cool on baking sheets for two minutes; remove to wire racks to cool completely. Store in air-tight container(s).
Recipe courtesy of SPLENDA®.
Review This Recipe
I submitted this recipe to very best baking my recipe how ever called for sugar.I tried splenda and the meringue curderd so I went back to sugar.very good cookie!!
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