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Instructions |
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Preheat oven to 250 Line baking sheet with parchment
paper
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Beat egg whites,cream of tartar and vanilla at high
speed with an electric mixer until foamy
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Add Splenda, 1 tbsp at a time beating until stiff
peaks form and Splenda dissolves.
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Spoon heaping tablespoons of mixture onto baking
sheets. BAKE 1 hour 15 min; turn oven off. (If
meringues start to brown turn oven down to 225)
Let meringues stand in oven with door closed and
light on for 8 hours or overnight. Store in
airtight container. Top each with 1 tsp sour
cream and strawberry before serving.
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| Serving
Suggestions |
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These have 4 calories each and less then 1 carb
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Originally Submitted
12/26/2011
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