High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
5 egg whites
"Off the Cuff Puffs"
As light as the gossamer wings of a butterfly, you will be able to eat a plateful of these bite-sized Vanilla Meringues and barely make a dent in your daily calorie limit. They are little puffs of heaven, and your Afternoon Tea guests will thank you for serving them guilt-free goodies.
1/3 cup Splenda
1-1/2 teaspoons vanilla
Optional:
2 squares (2 oz.) semisweet
chocolate, chopped
Preheat oven to 350E. Spray a baking sheet lightly with cooking spray.
In the medium-sized bowl of an electric mixer, whip the egg whites on high until frothy.
Add in the Splenda and vanilla. Continue to whip on high until medium-stiff peaks form.
Using a tablespoon measuring spoon, scoop out the egg whites and drop onto the prepared baking sheet. Bake for 10-15 minutes or until golden brown. Remove from the oven and cool.
For additional flavor (and decadence), in a small bowl, microwave the semisweet chocolate for about 1 minute, then stir until smooth. If needed, microwave longer until the melted chocolate is smooth. Spoon the chocolate into a plastic bag and snip off a tiny bit of one corner. Pipe the melted chocolate back and forth across the meringues. Let the chocolate harden and store them in airtight containers at room temperature.
To thoroughly enjoy these chocolate-laced Vanilla Meringues, brew a pot of Harney and Sons Chocolate Tea. Your chocoholic friends will love you for it.
Calories per serving (without chocolate topping): 20
