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<RecipeList>
<Recipe recipeId="43005" locale="en">
<RecipeHeader>
<RecipeTitle>Sugar Free Meringue Cookies</RecipeTitle>
<Category>Snack</Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Nutrition Info
Calories: 4.9
Fat: 0.1g
Carbohydrates: 0.8g
Protein: 1.0g
Ingredients1/2 tsp Vanilla Extract</IngredientText>
<Ingredient id="314" quantity="3.0" unit="" comment="" defaultState="true" weightGram="33.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3</IngredientQuantity>
<IngredientItem>Egg Whites</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="757" quantity="1.0" unit="tsp" comment="" defaultState="true" weightGram="3.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tsp</IngredientQuantity>
<IngredientItem>Cream of Tartar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2-1 Tbsp</IngredientQuantity>
<IngredientItem>PB2</IngredientItem>
<IngredientComment>(powdered peanut butter)</IngredientComment>
</Ingredient>
<Ingredient id="2158" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="24.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/3 - 1/2 Cup</IngredientQuantity>
<IngredientItem>Splenda</IngredientItem>
<IngredientComment>(to your own tatse)</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Directions
Preheat oven to 250 degrees.

Whip the egg whites and cream of tartar until stiff peaks. Add the vanilla and PB2 powder. Whip some more. Add in the splenda slowly and continue whipping.

(The pb2 is optional. You could try lemon extract, cherry extract, etc instead or in addition to the vanilla. The color extract you use turns the cookies a shade of that color so get creative.)

Spoon the batter on a cookie sheet lined with parchment paper. This recipe makes about 16 cookies. Pop them in the oven for about 50-60 minutes. When done cooking take them out of oven and let them cool off for at least 2 hours. Yuck, yes, two hours. Store them in a container with a lid in the fridge.

Each cookie is less than 5 calories. Eat the whole batch for under 100 calories.

Number of Servings: 16

Recipe submitted by SparkPeople user RUSTEDJULE.
</RecipeText>
</Recipe>
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</ShopNCook>

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