Prep 15 mins
Cook 15 mins
Another recipe from my church cookbook.
- 1 egg white
- 1 tablespoon artificial sweetener, for every egg white used
- 1⁄2 teaspoon vanilla, in each egg white
- 1⁄2 teaspoon cream of tartar
- For each egg white used, use the amount of ingredients above.
- If two are used double ingredients.
- Three, triple them, etc.
- Bake meringue as usual, remembering that egg whites whip up better at room temperature.