Serves: 8
Total Calories: 23
1. Preheat oven to 225°. Line a baking sheet with brown paper.
2. In a small mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in splenda and continue beating until stiff peaks form and splenda dissolves. Spoon onto brown paper, making eight mounds 3 inches apart. Shape each into a 3-inch circle with an indentation in the center.
3. Bake for 1 hour. Turn oven off and with oven door closed, cool for 1 hour. Cool meringues completely on a wire rack remove from brown paper. Store in an airtight container.
4. To serve, fill each shell with about 1/3 cup of Cream Filling (see below). Citrus Chiffon or Mocha Bavarian Or fill with fresh fruit.
This Meringue Shells recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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