Chocolate Bliss Bites

Directions

1. 1
   Preheat oven to 350° and line 2 cookie sheets with foil.
2. 2
   In a small bowl sift together cocoa, salt and 1/4 cup of Splenda.
3. 3
   In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
4. 4
   Beat in remaining 1/4 cup Splenda, 1/2 tablespoon at a time until meringue is glossy and stiff peaks form.
5. 5
   Gently fold in cocoa mixture and vanilla extract.
6. 6
   Drop by rounded teaspoonfuls one inch apart on foiled cookie sheets.
7. 7
   Bake 25 minutes for soft chewy cookie, or 40 minutes for crisp ones. You can customize these! The longer they bake the lighter they get, just don't over bake.
8. 8
   Dust cooled cookies with confectioners sugar if desired.