May 26, 2015
1Preheat Oven to 350 Degrees Fahrenheit. Line a cookie sheet with Parchment paper (or tin foil)
2In a bowl, Beat the egg whites until fluffy. Gradually add the Erythritol, salt, vanilla and almond extract. Continue beating until some soft peaks form. Now Fold in the chocolate chips and nuts.
3Drop the mixture, by teaspoon, onto your covered cookie sheet.
4Bake 10 minutes (do not let cookies start to brown) and turn off the heat. Leave the cookies in a closed oven until the cookies are dry, generally at least 4 hours (or overnight).
4 egg whites
1 teaspoon of vanilla
1 teaspoon of almond extract
1/4 of a cup of chopped almonds
1/4 of a cup of Scharffen Berger's Unsweetened Baking Chocolate (Cut into Chunks)
1 cup of Erythritol
A Pinch of salt