Chocolate-Filled Angel Smooches

Yields 30 smooches

Notes from the Chef

These are very delicate because the sugar substitute does not behave like sugar. Make certain that they are quite cool before removing from the baking pan. I use a metal spatula to make it easier.

If there is a lot of moisture in the air, you might have trouble getting the meringue to set up.

I think that raspberry and chocolate is one of the great romantic flavor pairings.

Ingredients

• 4 egg whites, room temperature
• Pinch of salt
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar substitute, divided
• 1 tsp pure vanilla extract
• 1 tsp raspberry extract
• 4 drops red food coloring
• 60 dark chocolate chips

Preparation

1. Preheat the oven to 200 F.
2. Using an electric mixer (either stand or hand held) whip the egg whites until they just start to thicken and turn white. Add the salt and cream of tartar and beat to combine. Slowly add half of the sugar substitute. Beat until thickened. Add the vanilla and raspberry extracts and beat to combine. Slowly add the remaining sugar substitute. Beat until combined and egg whites are thick and glossy. Add the red food coloring and beat to combine.
3. Line a baking sheet with parchment paper. Evenly space 30 pairs of the chips on the paper.
4. Spoon the meringue into a pastry bag fitted with a star tip. (You can use a freezer bag if you don’t have a pastry bag.) Pipe a half-inch “smooch” of meringue over each pair of chips.
5. Bake for 1 hour 30 minutes. Allow to cool completely. The smooches can be kept in an air-tight container for up to three days.

Nutritional Information per Smooch

• 1.5 g Net Carbohydrate

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.