This is something I used to eat when I did the dukan diet last year and since Ive been reading that egg whites are now "free" on IP, I figured I would post it. I am someone that likes a touch of sweet after I eat a savory meal so these have always been great for me. I just made some today! Enjoy.
makes about 20 pieces (2-3 inch round meringues)
4 egg whites (Allowed to come to room temperature if necessary)
1/4 teaspoon of cream of tartar
1/2 cup of zero calories sugar substitute (I used splenda)
**1/4 teaspoon vanilla extract powder (i have never used the liquid but I'm sure you could) or you could use any flavor extract you want.
I only use 1/2 cup of splenda although most meringue recipes call for 1 cup of splenda because I find it overpowering and to chemically.
Put the egg whites in a clean, dry, grease-free bowl with the cream of tartar and whisk until the egg whites form soft peaks that hold their shape.
Add the sweetener(flavor extract) one tablespoon at a time.
When all the sweetener has been added, continue whisking until the egg whites become glossy and form stiff peaks that hold their shape.
Using a a regular teaspoon, taking a heaping spoonfull and place meringue on to parchment paper placed on a baking sheet. (you can use regular cookie sheet and spray with pam or something if you don have parchment paper)
Place in a preheated oven at 250°F, 130°C or Gas Mark 1/2 for 45min-1hour until the meringues are golden and crisp.
** I ROTATE THE BAKING SHEET FROM TOP TO BOTTOM RACK HALFWAY THROUGH COOKING TIME TO MAKE SURE THEY COOK EVEN.
Turn the oven off and crack the door about 1/3 of the way and allow the meringues to cool in the oven for a further 30 minutes.
When completely cool, store in an air tight container until needed, for up to seven days.