Servings= depends on how big you make your meringues.

This recipe is fine for all stages of the program.

Ingredients:

• 2 egg whites
• pinch of salt
• 1 pinch cream of tartar (about 1/8 tsp)
• 1/4 cup cup sweetener – monkfruit works well
• few drops peppermint extract (don’t use too much or you’ll end up with meringues that are too strong and taste like toothpaste) – you can change up the flavour by using different extracts

Directions:

1. Preheat oven to 225°F.
2. Line 2 cookie sheets with parchment paper.
3. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks.
4. Gradually add sweetener, continuing to beat until whites form stiff peaks.
5. Drop by spoonfuls  1 inch apart on the prepared cookie sheets. (you can put the mixture into a plastic bag, cut off one corner to leave a small hole and use this as a piping bag to try to make them all the same size)
6. If you have a sugarfree peppermint or chocolate candy, you can grind some of these up and sprinkle on the top before baking.
7. Bake for 1 ½ hours in preheated oven.
8. Meringues should be completely dry on the inside.
9. Do not allow them to brown.
10. Turn off oven.
11. Keep oven door ajar, and let meringues sit in the oven until completely cool.
12. Loosen from foil with metal spatula.
13. Store loosely covered in cool dry place for up to 2 months.

NOTE: These could be sprinkled with cocoa or flavoured with any flavouring of your choice…almond, cherry, orange, butter pecan…

For example, if you like chocolate and orange, you could make an orange meringue and sprinkle lightly with cocoa when you finish cooking before allowing them to dry and cool in the oven.