Servings: 20 Servings
- 3 Large egg whites
- ½ tsp. cream of tartar
- ¾ Cup confectioners Swerve
- 16 - 24 miniature semisweet chocolate chips or pieces semisweet chocolate
- ½ tsp. almond extract
Line 2 baking sheets (each 14 by 17 in.) with parchment paper.
In a deep bowl, with a mixer at high speed, whip egg whites and cream of tartar to a thick foam.
Continuing to beat, add Swerve, 1 tablespoon every 30 seconds, then whip until meringue holds very stiff peaks.
Beat in almond extract.
Spoon meringue into a pastry bag fitted with a ½-inch plain tip (or spoon into a gallon-size freezer bag, then cut off 1 corner to make a ½-inch-wide opening).
Pipe meringue onto baking sheets into ghostly shapes about ¼ to ½ inch thick, 2 to 4 inches wide, and 4 to 6 inches long, spacing about 2 inches apart.
Press chocolate chips lightly into the meringue to make eyes.
Bake in a 200° oven until meringues begin to turn pale gold and are firm to touch, 1 ¼ to 1 ½ hours; switch pan positions halfway through baking.
Turn off heat and leave meringues in a closed oven for 1 hour.
Slide a spatula under meringues to release.
Calories: 8kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg