2 egg whites
\n1 tsp. Vanilla
\n1\/2 tsp. cream of tartar
\n1\/4 tsp. cinnamon
\n2 T. Splenda<\/p>\n
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.<\/p>\n
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 \u2013 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.<\/p>\n
Try other extracts in place of the Vanilla. Add a tsp. of unsweetened cocoa powder to give it a chocolate kick.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n