2 egg whites
1 tsp. Vanilla
1/2 tsp. cream of tartar
1/4 tsp. cinnamon
2 T. Splenda

Mix cream of tartar and egg whites; whip until soft peaks form, then add cinnamon and Splenda; beat until well-blended; spoon onto baking tray (I put down parchment paper first) bake at 350 until golden brown.

To make Meringue fruit cups., instead of spooning onto baking sheet, put meringue in a gallon sized zip lock bag and gently squeeze the air out. Twist top of bag to make a pastry style bag and snip off one of the corners. Pipe cookies onto sheet – start with a small circle, then build up sides to make a little handle-less basket. Bake at 350 for about 10 minutes or until golden brown. Remove from oven, fill C. with fruit, and enjoy.

Try other extracts in place of the Vanilla. Add a tsp. of unsweetened cocoa powder to give it a chocolate kick.