Ingredients for Cinnamon Meringues
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- Pinch of salt
- Splenda Granular
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
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How to Make Cinnamon Meringues
- Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper and lightly grease.
- In a clean, grease-free medium bowl, combine 4 large egg whites, 1/2 teaspoon cream of tartar, 1/4 cup Splenda (or your preferred sugar substitute), and a pinch of salt.
- Using an electric mixer, beat the egg white mixture on medium speed until soft peaks form. Gradually increase the speed to high and continue beating until stiff, glossy peaks form.
- Gently fold in 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
- Drop rounded tablespoons of the meringue mixture onto the prepared baking sheets, leaving about 2 inches between each meringue.
- Bake for 30-35 minutes, or until the meringues are crisp and dry to the touch. Do not open the oven door during baking.
- Let the meringues cool completely on the baking sheets before serving. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
0g
Carbs
0g
