2 large egg whites (room temperature)
\n1\/4 tsp. Cream of Tartar
\nSeveral Packages Splenda
\n1 tsp. finely grated lemon zest
\n1 tsp. vanilla extract
\n1 tsp. Lemon Extract<\/p>\n
Preheat oven to 400 degrees. Line two baking sheets with baking parchment and set aside. Beat egg whites and cream of tartar in small bowl at high electric-mixer speed until frothy. With mixer still at high speed, add Splenda gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in vanilla and lemon extracts, then by hand fold in lemon zest. Drop meringue from rounded tsp. onto prepared baking sheets, spacing 2 inches apart. Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours to overnight. Peel meringue off parchment and store in airtight container.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 large egg whites (room temperature) 1\/4 tsp. Cream of Tartar Several Packages Splenda 1 tsp. finely grated lemon zest 1 tsp. vanilla extract 1 tsp. Lemon Extract Preheat oven to 400 degrees. Line two baking sheets with baking parchment and set aside. Beat egg whites and cream of tartar in small bowl at high electric-mixer speed until frothy. With mixer still at high speed, add Splenda gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in…<\/p>\n