Preheat oven to 225 degrees. Line 2 large rimmed cookie sheets with parchment paper.
Using an electric mixer beat egg whites in a medium sized bowl on medium-high speed until foamy. Add cream of tartar, beat on high speed until mixture forms soft peaks. Gradually add Splenda and continue beating until whites are stiff and shiny.
In a separate bowl, sift confectioners' sugar and cocoa together. Add extract to egg mixture. Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated. Transfer to a large plastic zipper bag or pastry bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small "kisses," about 2 inches in diameter. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 minutes.
Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper.
Store at room temperature in an airtight container.
This is a favorite recipe of the food and nutrition services department at Rhode Island Hospital. This recipe was submitted by Sue Tiller, RD. More about nutrition services at Rhode Island Hospital.