Biskut Raya Atkins Almond Choc Cookies

Salam peeps,

Yesterday I try to make oopsie bread, but the outcome it seems not as I expected. Hehe.. The mixture suddenly become harden like a crunchy meringue. Maybe I put to long in the oven to let them to sit. But it does give a good and great taste like cookies. Then I googled out about this and I found that yep to make it harden you need to let it sit quite some time in the oven. Yeay perhaps I could make "biskut raya" out of it. If you are still in induction phase, I won't suggest for you to take choc chips and almonds. The simpler the better.


  • 3 large white egg whites
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 3 Tbsp cocoa powder
  • 1/2 c sugar (splenda)
  • 1/2 tsp vanilla
  • 1/2 c chocolate chips (*optional)
  • 1/4 c of finely grind almond (*optional)


  1. Preheat oven to 250 F and line two baking sheets with parchment paper.
  2. Arrange oven racks on second lowest and second highest positions.
  3. In  a bowl, combine egg whites, splenda, vanilla, cream of tartar and salt. Beat on medium high until medium stiff peaks form and mixture becomes somewhat glossy. Do not beat until stiff.
  4. Spoon or pipe mixture into 20 to 24 large meringues.
  5. Bake for 18 to 20 minutes at 250F. Then reduce oven temperature to 200F and continue to bake for another 18 to 20 minutes, until crisp and tips are just starting to brown.
  6. Turn off oven and let meringues it inside for 2 hours or longer.