Source: Taste of Home

Prep Time 25 mins. + 40 mins  bake time

Ingredients:

3 large egg whites

1/4 cup sugar

1/4 cup freeze-dried strawberries

1 package (3 ounces) Sugar Free strawberry gelatin

1/2 teaspoon vanilla extract, optional

1 cup 60% cacao bittersweet chocolate baking chips, melted

Instructions:

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
2. Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend.
3. Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
4. Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets.
5. Bake until set and dry, 40-45 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
6. Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature

Nutrition Facts:

Serving: 1 cookie