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hazelnut chocolate chip

Hazelnut Chocolate Chip Meringues

A meringue cookie made with Splenda
Servings 18
Author Cookie Madness


  • 2 egg whites
  • ½ teaspoon vanilla extract
  • cup Splenda Brown Sugar Blend or ¾ cup brown sugar
  • 2 ounces hazelnuts -- toasted and coarsely chopped about 1 cup
  • cup semisweet chocolate chips


  • Preheat oven to 350. Line cookie sheets with parchment or Silpat.
  • In a medium bowl, beat egg whites until stiff peaks form. Beat in vanilla and brown sugar blend or brown sugar. Fold in nuts and chips.
  • Line a cookie sheet with parchment paper. Drop dough on paper with a rounded teaspoon. Bake for about 15 minutes or until golden. Remove from oven and let cookies cool on baking sheet. If you'd prefer a crispier cookie, turn off heat in oven and let cookies sit in closed oven for a while. These freeze very well.