2 egg whites 1/8 teaspoon of cream of tartar 4 packs Sweet 'n Low 1 envelope of chocolate Alba '66 powder 1/2 teaspoon of vanilla
Using electric mixer, beat the egg whites in small bowl until foamy. Add cream of tartar and vanilla, beating until soft peaks form. Gradually add sweetener and chocolate Alba, mixing at low speed until batter is thick and fluffy. Using a teaspoon, drop batter onto a non-stick cookie sheet. Shape each mound with a peak on top. Bake at 275ºF. for 25 minutes. Let stand, cool slightly before removing firm cookie sheet. Store in dry place, uncovered.
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