4 Egg Whites (room temp)
1/4t cream of tartar
1t vanilla extract
1T pumpkin pie spice
- Preheat oven to 300*
- Mix the egg whites and cream of tartar until stiff peaks form. This may take several minutes.
- SLOWLY pour in the Splenda and flavor add-ins. I added it in one tablespoon at a time. I was afraid that pouring it too quickly would deflate my peaks.
- Pipe or drop by spoonfuls onto a nonstick cookie sheet or pizza pan. I DID NOT SPRAY MY PAN.
- Bake for 25-35 minutes. They should be “hard” but not brown. If they brown a bit, they are still tasty, just not as pretty. You may then let them cool in a cracked open oven. I am not that patient. I let them cool on a wire rack (while eating them).