"No carb" meringue, why no chocolate?
 

This morning I collected a bunch of "No carb" meringue recipes. I put the quotes around the no carb part since when you read the fine print there are a few carbs....

Anyway. Couldn't figure out why no one has made/published recipe for chocolate meringue cookies???? For those of you that have made say the lemon meringue cookies, couldn't you add WF chocolate syrup (or caramel) for the flavoring instead of jello? Or is there some kind of bad food chemistry that might go on?

It likely has more to do with the culinary chemistry, depending on the recipe you are looking at. The meringue cookies have to be super light and the WF syrups and dips are much too heavy and would not hold together in the same way.

That's what I was thinking. I may make a small batch tonight and use jello in one, mio in another, WF syrup in another. At least the WF syrups can be watered down, unlike the dips!

Here is a recipe Meadow Wheeler posted sometime ago. Have not tried it myself yet (lazy)

Meadow Wheeler's "Puffs"
(4 egg whites beaten until they are peaking. Mix in 1 tsp of vanilla extract, 1 tsp of baking powder, 1/2 pack of knox gelatin, 1 dropper or 1 tsp of stevia...then one package of chocolate drink mix. Spoon on to a PAM olive oiled cookie sheet and bake for 10 minutes at 350 degrees. Top with WF Strawberry syrup.) Kinda ends up being a Black Forest delight.

Molly, you read my mind! I was trying to search for this recipe! You Rock! Nice to see your face back on the threads. Hope you enjoyed your time away. :)