Preheat oven to 250F.
Rough chop the chocolate and add to a food processor with 1/4 cup of the Splenda. Process until a powder with small chunks is formed. Set aside.
In a stand mixer, combine the egg whites, raspberry syrup, cream of tartar, and salt. Beat on medium speed with the whisk attachment until a white foam is formed.
Slowly add the remaining 2 cups of Splenda to the egg white mixture. Continue beating the mixture until stiff peaks form and the batter has a glossy finish.
Turn of the mixer and remove the whisk. Fold in the chocolate chunks. Do not over work the batter.
Spoon the batter on to a cookie sheet in golf ball size dollops. For easier clean up, line the cookie sheet with wax paper.
Cook the meringues in the center of the oven for about 50 minutes. This should give you a crispy exterior with a slightly chewy interior.
Remove from the oven and let cool for about 2 minutes. Cook any remaining batter. Serve and enjoy.
